Potato & Sausage Soup

Potato & Sausage Soup Serves 12 5 large potatoes 1 lb Sweet Italian Turkey Sausage 4 tbsp butter 1 small onion, chopped 3 garlic cloves, minced 4 tbsp flour 2 cups fat free half & half 3 cups fat free milk 1 tbsp pepper 2 tsp salt 1 cup reduced fat sour cream 1 cups Mexican Blend Cheese Optional Toppings Additional shredded cheese Additional sausage Sliced green onions Additional sour cream Preheat oven to 400 Gently wash and dry each potato Wrap in aluminum foil and bake for 1 hour, or until potatoes are soft when gently squeezed Remove from oven and set aside to cool until they can be handled In a dutch oven cook Italian sausage over medium high heat until browned, breaking it up as it cooks When cooked remove from pot with a slotted spoon to a paper towel lines plate to drain Reserving 1 tbsp drippings from sausage drain pot Melt butter with the reserved drippings over medium heat Add in onion and cook until soft, about 4-5 minutes, stirring often Stir in garlic, cooking for an additional 2 minutes or until fragrant, stirring often Whisk in flour, cooking for 3-4 minutes, to allow flour taste to cook out and roux to form Whisk in half & half, whisking constantly to eliminate any lumps Whisk in milk, pepper & salt and bring to a boil, and then reduce to a simmer until soup thickens While soup is simmering spoon out the flesh of the potato from the skins Stir potato, sour cream, reserved sausage and cheese into soup Taste and adjust seasoning as needed Serve with preferred toppings and ENJOY!