Ingredients

• 1 pound turkey or pork Italian sausage
• 1 Tbsp olive oil
• 1 Tbsp butter
• 1 medium onion, diced
• 2 stalks celery, diced
• ½-1 cup carrots, diced
• 1 pound potatoes, cut into bite-sized chunks
• 2 tsp minced garlic
• ¼ cup butter
• 6 Tbsp flour
• 4 cups chicken broth
• 2 tsp salt
• ½ tsp pepper
• 1 tsp basil
• 1 tsp oregano
• 2 cups half n half
• 1 tsp Worcestershire Sauce
• ½ tsp red pepper flakes

Instructions

1. Brown sausage in soup pot or Dutch oven. Spray pan with cooking spray if necessary, Remove cooked meat and set aside.
2. In same pot, heat olive oil and 1 Tbsp butter. Saute onion, celery, carrots and garlic. Stir and cook until veggies are softened, 4-5 minutes.
3. In medium saucepan, heat salted water to boiling and add potato chunks. Turn to medium and cook for 15 minutes until tender. Drain and set aside.
4. Turn heat to medium-high. Add ¼ cup butter to cooked veggies and heat until melted. Stir in flour. Stir and cook for 2 minutes,
5. Stir in chicken broth. Cook and stir until mixture thickens.
6. Cover pot and simmer over low heat 8-10 minutes stirring regularly to prevent burning. Add potatoes.
7. Stir in half n half. Cook and stir until heated through.
8. Stir in Worcestershire sauce and red pepper flakes if desired. Salt and pepper to taste.