Last weekend was our first back after the holidays and we celebrated by making this hearty soup with just the right amount of heat.
Dave is so good at improvising. He has an innate sense about these kinds of things – which is why his chili is amazing and so is this soup.
You can adjust the recipe for whatever you have in your kitchen, too.
Here’s what you need for this perfect winter soup:
- 1 small yellow onion, chopped
- 2-3 large carrots, chopped
- 2-3 stalks celery, chopped
- 3 cloves of garlic, minced
- 1 bay leaf
- 2 medium russet potatoes
- 1 can chicken stock
- 1 cup milk
- Salt and pepper
- about 1/2 lb. of spicy Italian sausage.
Start by sweating your chopped veggies and garlic (minus the potatoes) with some salt and oil. When the onions start to become translucent, crumble and add the sausage and brown it.
Once the sausage is cooked, you can add the cubed potatoes, stock, milk and bay leaf and allow to simmer for about 30 minutes, stirring occasionally.
The sausage will give it a little bit of heat, but you can also add a little chile oil, hot sauce or red pepper flakes to up it a little bit. I recommend doing so and eating with some good bread.