Spicy Sausage Cheddar Potato Soup

Fall vibes invite this hearty, hot spiced soup.  A touch of smoked cottage ham was added for good measure.

Ingredients

—1 LB PK Queen City Sausage Wicked Jalapeño Smoked Sausage. Sliced thin

—4 OZ Queen City Sausage—Smoked Cottage Ham (Butt).  Sliced thin

—8 OZ Super sharp cheddar cheese.  Shredded

—4 Cups Whole milk

—4 Cups Chicken bone broth

—2 LBS Yukon Gold potatoes.  Cubed

—5 Cups Broccoli florets

—1 Small onion.  Chopped

—2 Garlic cloves

—Salt and pepper to taste

—2 TBLS Butter

—2 OZ Olive oil

Directions

1. Brown the sausages in olive oil in a Dutch oven pot.  Add the onions and butter to brown and soften

2. Slowly incorporate the milk and chicken broth.  Stir often

3. Add potatoes.  Bring to a boil.  Reduce heat to medium-low.  Let potatoes soften

4. Remove about half of the potatoes and gently mash down on the remaining potatoes

5. Add in the broccoli.  Cook for about 8 minutes on medium-low heat

6. Add back in the reserved potatoes with the cheddar cheese.  Stir well

7. Just before serving, add in the cottage ham slices

8. Salt and pepper to taste

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