Description
A rich and cozy soup made with smoky halal beef sausage, tender potatoes, soft vegetables, and a velvety creamy broth.
Ingredients
Scale
- 1 Tbsp Olive Oil
- 1 lb Halal Smoked Beef Sausage, sliced into half-moons
- 2 Tbsp Unsalted Butter
- 1 cup Diced Yellow Onion
- 1 cup Diced Carrots
- 1 cup Diced Celery
- 3 cloves Garlic, minced
- 1/4 cup All-Purpose Flour
- 4 cups Chicken Broth (low sodium)
- 3 cups Diced Yellow Potatoes (Russet or Yukon Gold)
- 1 cup Whole Milk or Half-and-Half
- 1 cup Shredded Sharp Cheddar Cheese (optional)
- Salt and Pepper, to taste
Instructions
- Heat olive oil in a large pot over medium-high. Add sliced beef sausage and cook for 5 minutes until lightly browned. Remove sausage and set aside.
- Add butter to the pot. Once melted, add onion, carrots, and celery. Sauté for 5 minutes until softened. Add garlic and cook 1 minute more.
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth, scraping up browned bits for extra flavor.
- Add diced potatoes. Bring to a boil, reduce to a simmer, cover, and cook 10–12 minutes until tender.
- Stir in milk and return browned sausage to the pot. Simmer gently 2–3 minutes. Add shredded cheese and stir until melted.
- Taste and season. Ladle into bowls and garnish with cheese, parsley, or black pepper.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 60 mg