One of the best soups you will ever have! To save time cook the sausage, onion and garlic hours ahead or even a day ahead and refrigerate. If serving more than 4 people, I suggest to double the complete recipe.
tablespoons grated parmesan cheese, parmesan cheese for sprinkling (optional)
Serving Size: 1 (714) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 1660 g68 %
Total Fat 184.5 g283 %
Saturated Fat 78.7 g393 %
Cholesterol 529.9 mg
Sodium 4002.6 mg
Dietary Fiber 8.1 g32 %
Sugars 7.4 g29 %
Protein 107 g
Dice/cube the potatoes into any size desired, and cook them in salted water, when cooked, drain the water and set the cooked potatoes aside.
Prepare the cheese mixture: over medium heat in a large heavy-bottomed saucepan, melt the 1/3 cup butter with 2 tablespoons oil.
Stir/whisk in 1/3 cup flour, and mix for 1 minute.
Slowly add in 1 cup half and half or milk, whisking until well blended.
Add in the sour cream, Velveeta cheese and grated cheddar cheese.
Now slowly add in the remaining 2-1/2 cups half and half or milk (if using); cook and stir for about 30 seconds; set aside.
In a hot skillet, brown the sausage pieces, then add in the chopped onion and garlic (saute for 2 minutes).
Add in the sausage/onion mixture along with the salt, pepper, basil, parsley, 2 tablespoons Parmesan cheese and garlic powder (if using) into the cheese/milk mixture, and continue cooking until all of the cheese is completely melted.
Add in the cooked cubed potatoes to the cheese mixture; gently mix to combine.
Cook over low heat until desired temperature is reached.