Ingredients

• 2 thick mild Italian sausages, skinned
• 1/2 TBS light olive oil
• 1/2 medium onion, peeled and finely chopped
• 2 large carrots, peeled and chopped
• 1 stalk celery, trimmed and chopped
• 1 clove garlic, peeled and minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp dried parsley
• 1/2 tsp dry mustard powder
• 3 cups (720ml) low sodium chicken stock
• 3 medium potatoes, peeled and cut into 1/2inch cubes
• 1 cup (240ml) evaporated milk, undiluted (can use half and half)
• 1 cup (120g) shredded strong cheddar cheese

Directions

• Heat the olive oil in a large heavy bottomed saucepan. (Should hold at least six cups.) Crumble in the sausage meat and add the onion. Cook and stir over medium heat until the onion has begun to soften and the sausage is no longer pink. (about 5 minutes.)
• Stir in the carrots and celery. Cook, stirring occasionally, over medium heat for about 5 minutes, or until beginning to soften. Add the garlic, salt, pepper, and parsley. Cook for 1 minute and then add the stock and potatoes.
• Bring to the boil, then reduce to a slow simmer. Cover and leave to simmer for 15 to 20 minutes, until all of the vegetables are tender.
• Whisk in the evaporated milk and cheese. Cook, stirring until heated through and the cheese has melted. Taste and adjust the seasoning as required.
• Ladle into heated bowls to serve.

Photos