Cowboy Potato Chowder (Tasty Kitchen)

Photo by Leslie D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/2

    cups Olive Oil, Divided

  • 1

    whole Yellow Onion, Diced

  • 2

    cloves Garlic (peeled And Diced)

  • 3

    Tablespoons Fresh Thyme (or 1 Tablespoon Dried)

  • 3

    Tablespoons Fresh Dill (or 1 Tablespoon Dried)

  • 14

    ounces, weight Sausage, Crumbled

  • 4

    cups Chicken Broth

  • 6

    whole Yukon Gold Potatoes, Peeled And Chopped

  • 2

    cups Milk

  • 1/4

    cups White Flour

  • Salt And Pepper

  • Optional Toppings: Grated Cheese, Bacon Bits, And Chopped Green Onions

Directions

1. Heat 1/4 cup olive oil in a stockpot over medium heat. Add onion and garlic. Saute until tender, about 5 minutes. 2. Stir in thyme, dill and sausage; cook, stirring about 5 minutes until sausage is brown. 3. Add broth and potatoes, bring to a boil. Reduce heat to medium, cover and simmer about 20 minutes or until potatoes are tender. 4. Slowly add milk and bring soup back to a boil, simmer 2-3 minutes. 5. To thicken soup, heat remaining 1/4 cup olive oil in a saute pan over medium heat. Stir in the flour, cook stirring until mixture is smooth and light golden brown, about 2 minutes. Be careful not to scorch the roux mixture. Stir this roux into the soup until the soup thickens. Remove from heat, add salt and pepper to taste. Optional: top with grated cheese, bacon bits, and chopped green onions. Keeps well refrigerated for 2-3 days. Reheat on low heat, slowly stir Add 1 cup of milk if too thick.

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