Cowboy Potato Chowder

• 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

1. 1. Heat 1/4 cup olive oil in a stockpot over medium heat. Add onion and garlic. Saute until tender, about 5 minutes.
2. 2. Stir in thyme, dill and sausage; cook, stirring about 5 minutes until sausage is brown.
3. 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. 4. Slowly add milk and bring soup back to a boil, simmer 2-3 minutes.
5. 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.
6. Optional: top with grated cheese, bacon bits, and chopped green onions.
7. Keeps well refrigerated for 2-3 days. Reheat on low heat, slowly stir Add 1 cup of milk if too thick.

olive oil, yellow onion, garlic, fresh thyme, fresh dill, weight sausage, chicken broth, potatoes, milk, ubc, salt, bacon

Taken from tastykitchen.com/recipes/soups/cowboy-potato-chowder/ (may not work)