I’m So Ready for Fall

• temps total: 18 minutes

Ingrédients

4 slices of bacon, chopped

1 pound Italian sausage

1 onion, chopped

2 cloves garlic, minced

4 medium potatoes, peeled and diced

4 cups chicken or vegetable broth

1 cup heavy cream

1 teaspoon Italian seasoning

Salt and pepper to taste

Mozzarella and Provolone cheese. (Use whatever you like)

Instructions

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside

Add the Italian sausage to the pot and cook until browned, Remove the cooked sausage from the pot and set aside with the bacon.

In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for 2 to 3 minutes

Stir in the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 10-12 minutes.

Add the cooked sausage and bacon to the pot. Stir in the Italian seasoning, heavy cream, and season with salt and pepper to taste.

Let the soup simmer for a few more minutes until heated through. You can use a slurry to thicken.