Ingredients
Equipment
Method
- Heat a large 6-quart Dutch oven or pot over medium-high heat. Add the mild Italian sausage and cook for 2 to 3 minutes, breaking it into small crumbles as it browns.
- Add the chopped onion, diced carrots, and sliced celery. Continue cooking and stirring for another 2 to 3 minutes, or until the onion becomes translucent.
- Add the minced garlic, dried basil, dried parsley, salt, and black pepper. Stir well to combine.
- Add the peeled and diced potatoes and pour in the chicken broth. Stir to combine.
- Bring the soup to a boil, cover with a lid, and reduce the heat to medium. Cook for 10 to 12 minutes, stirring occasionally, until the potatoes are tender.
- In a separate bowl, whisk together the milk and cornstarch until smooth and no lumps remain.
- Slowly pour the milk and cornstarch mixture into the soup while stirring continuously.
- Bring the soup back to a gentle boil and continue stirring until the broth thickens and becomes creamy.
- Turn off the heat. Add the shredded sharp cheddar cheese and stir until completely melted and incorporated into the soup.
- Serve immediately, or keep the soup warm over very low heat. Stir occasionally to prevent the milk and cheese from sticking or burning.
Notes
Keep the soup over very low heat after adding the cheddar cheese to prevent the cheese and milk from scorching.
For a smooth soup, whisk the cornstarch completely into the cold milk before adding it to the pot.
If the soup becomes too thick, add a small splash of chicken broth or milk until it reaches your preferred consistency.