Ingredients:

  • 1 lb (450g) Jimmy Dean Regular Pork Sausage
  • 1 cup (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (30g) unsalted butter
  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 4 cups (950ml) chicken broth, low sodium
  • 1 tsp (5g) dried thyme
  • 1/2 tsp (3g) smoked paprika
  • salt to taste
  • black pepper to taste
  • 1 cup (240ml) half-and-half
  • 1 cup (115g) shredded sharp cheddar cheese
  • 2 tbsp (15g) fresh parsley, chopped

Instructions:

  1. Brown the sausage in a Dutch oven over medium-high heat, breaking it into small crumbles. Once mahogany-colored and crisp, drain the excess fat, leaving approximately one tablespoon in the pot.
  2. Add the butter, diced onion, and garlic to the pot, sautéing until the onions are translucent and fragrant.
  3. Stir in the cubed potatoes, dried thyme, and smoked paprika, coating the potatoes in the savory fats.
  4. Pour in the chicken broth. Bring the mixture to a boil, then immediately reduce heat to low. Cover and simmer for 15–20 minutes, or until potatoes are fork-tender.
  5. Turn the heat to low and gently stir in the half-and-half and shredded cheddar cheese. Stir slowly until the cheese is completely melted and the broth is velvety.
  6. Remove from heat and stir in the fresh chopped parsley before serving.