Yield: about 1 gallon or 8 (2-cup) servings

Thick and Creamy Yellow Squash Red Potato and Green Bean Soup with Sausage

Thick and Creamy Yellow Squash Red Potato and Green Bean Soup with Sausage

Ingredients

  • 1 lb. mild Italian ground sausage, cooked and drained
  • 6 Tbl. butter
  • 1 large onion, chopped into fairly large pieces
  • 2 large cloves garlic, minced
  • 1/2 cup flour
  • 2 1/4 cups chicken broth or stock, preferably homemade
  • 2 1/2 cups milk
  • 2 lbs. red potatoes unpeeled or russet potatoes peeled, and cut into ½" cubes
  • 1 large bay leaf
  • 1 Tbl. Better Than Bouillon Chicken base
  • 1/2 tsp. dried thyme, crush between fingers when adding
  • 1/2 tsp. ground white pepper
  • 1/8 tsp. onion powder
  • 1 medium yellow squash rinsed and unpeeled, sliced about 1/3" - 1/2 " thick, then quartered (just halve the small end slices)
  • 2 cups heavy cream (1 pint)
  • 1 (14 oz.) can cut green beans, drained
  • 1 tsp. more salt (or to taste)

Instructions

  • In large stock pot, add butter and melt, add onions and sauté over medium-low heat until crisp tender. (About 3 - 4 minutes). Add minced garlic and sauté 1 more minute. Add flour and stir to mix. Sauté over medium-low heat, stirring, for 5 minutes to cook out flour taste. Cook but do not brown.
  • Add chicken broth and scrape bottom of pot again. Stir until all is blended. Remove from heat to catch up. Add milk, 1 cup (half) of the heavy cream, bay leaf, chicken base, thyme, white pepper, and onion powder. Prep potatoes and add. (*It will seem like too many potatoes, but there is more liquid to come later). Return to heat.
  • Cover pot with tight-fitting lid, and bring just to a simmer over medium heat, stirring now and then so that it doesn't stick on the bottom. Turn down to LOW, and simmer (covered) until potatoes are fork tender. Stir occasionally, every 5 minutes, scraping bottom and sides of pot. Keep an eye on it. Be sure to stir briskly so that edges of potatoes break down and help to thicken the chowder naturally. When potatoes are tender, after 15 - 18 minutes, add yellow squash and simmer another 10 - 20 minutes, or until squash is tender, covered. You'll need to raise the heat a little to bring it back to a simmer. (*Time will depend on how thick you sliced the squash and how tender it is to start with naturally). Mine takes a full 20 minutes, but I slice mine about 1/2" thick and then quarter most of the slices.
  • Remove pot from heat, stir in rest of cream and 1 tsp. salt. Fold in cooked and drained sausage, and drained green beans. Keep covered, and let sit for 15 - 20 minutes so it can fully heat through. Serve with crackers or warm crusty bread for sopping!

    • Notes

    *Make sure you keep stirring this soup throughout cooking so that it doesn't stick on the bottom. (Keep lid on in between stirring).
    **Soup will be VERY thick after being chilled. Do NOT add any liquid. Just reheat, slowly, and soup will thin-out as it heats.