Potato Zuppa

• 1 pound Mild Italian Sausage, Ground
• 3 stalks Celery, Thinly Sliced In Half-moons
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• 1 Tablespoon Flour
• 5 cups Water
• 3 cups Redskin Potatoes, Halved And Thinly Sliced
• 6 whole Green Onions, Sliced Most Of The Way Up
• 1-1/2 Tablespoon Better Than Bouillon - Chicken
• 1 teaspoon Fennel Seed
• 1 teaspoon Italian Seasoning
• 1/2 teaspoons Dried Basil
• 1/2 teaspoons Salt
• Freshly Ground Pepper, to taste
• 3 cloves Garlic, Minced
• 1 cup Heavy Whipping Cream

1. 1. Place sausage and celery in a large soup pot and cook over medium heat to brown the meat.
2. 2. Drain grease and stir in olive oil, butter and flour.
3. 3. Slowly stir in the water, bringing to a boil.
4. 4. Add potatoes, green onions, bouillon and seasonings (except for the garlic) and simmer for about 8 minutes, or until potatoes are soft, but not starchy and overcooked. After the first 5 minutes of cooking, toss in the garlic. (Waiting like this will result in a stronger, snappier garlic flavor).
5. 5. Remove from heat and stir in the heavy whipping cream.
6. Note: if you prefer, you can substitute the water and Better than Bouillon for chicken broth.

italian sausage, stalks celery, olive oil, butter, flour, water, redskin potatoes, green onions, better, fennel, italian seasoning, dried basil, salt, freshly ground pepper, garlic, cream

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