Yields 10-12 cups
1 tablespoon olive oil
½ to 1 pound of Gottenburg Sausage, sliced and quartered
2 garlic cloves, minced
½ cup finely diced yellow onion
½ cup peeled and finely diced carrots
½ cup finely sliced celery
4 cups chicken stock
2 cups milk
2 cups shredded cheddar cheese
½ cup shredded parmesan cheese
1 ½ pounds potato, cut into cubes. I prefer Yukon Gold, but baby reds give a nice color
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped parsley
Add olive oil to a Dutch oven or soup pot and heat over medium-high heat. Add the sausage and cook for 5-6 minutes, stirring frequently. Remove the sausage using a slotted spoon.
Add garlic, onions, carrots, and celery and sauté for 2 minutes.
Add the chicken stock and potatoes. Bring to boil and then reduce heat. Cover and cook for 15 minutes, or until the potatoes are tender.
Add the cooked sausage, milk, cheddar cheese, parmesan cheese, salt, and pepper. Stir and cook on low heat 5-10 minutes longer, until the cheese has melted.
Stir in parsley before serving.
Gottenburg Sausage (nutrition info located in photo section)
As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.
I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.
Please feel free to make changes to this recipe to fit your dietary needs.