SAUSAGE POTATO CHEDDAR SOUP

SAUSAGE POTATO CHEDDAR SOUP 1 lb lean ground sausage 2 russet potatoes cut in small cubes 1 small onion chopped 2 stalks celery chopped 2 large carrots chopped 1/2 teaspoon garlic powder 1/2 teaspoon onions powder 1/4 –1/2 teaspoon crushed red pepper (to taste) 1/4 teaspoon cayenne pepper 1/4 cup flour 4 cups chicken broth 1 cup whole milk 2 cups finely shredded cheddar cheese (NOT lowfat) Salt & pepper to taste TOPPINGS Sour cream Shredded cheddar Chopped green onions In large stock pot over medium low heat brown sausage. When sausage is close to being browned add potatoes, onions, celery, carrots, garlic powder, onion powder, crushed red pepper and cayenne pepper. Continue cooking stirring frequently to make sure nothing burns to the bottom; approximately 12-15 minutes. Or until the potatoes and carrots begin to soften. Sprinkle flour over the meat and vegetables and stir to coat. Continue cooking for 2 minutes; stirring constantly. Slowly stir in 2 cups of chicken broth, then 1/2 cup of milk. Stir in the rest of the chicken broth and the remaining milk. Simmer for 15-20 minutes. Slowly add 2 cups shredded cheddar in small increments stirring to melt between increments. Salt & pepper to taste. If desired top with a dollop of sour cream, a sprinkle of shredded cheddar and chopped green onions.