Let me just start by saying, I hate when recipe blogs have 47 paragraphs of a story before the dang recipe – so I’m not gonna do that to you. I’ll just say this… It’s really delicious. Also I want to point out that I’m not a food blogger, I’m just a blogger that loves food – so my instructions and measurements might not be very proper – but who the hell cares. Alright I’ve already yapped way too much so let’s get to cookin’!
Prep time: 5 minutes Cook time 45 minutes
2lbs Hot Italian Sausage – (you can also use regular sausage if you don’t enjoy a little kick, or if you can’t find hot Italian sausage, use regular sausage and add a pinch of red pepper flakes)
4 Cups chicken broth (if you’re using cans, use 3 cans – it’s a little more than 4 cups but who cares.
1 medium yellow onion – diced
4 garlic cloves – minced
2 tbs flour
2 cups heavy cream
3 cups whole milk
1/2 bunch asparagus – I use the whole bunch because I LOVE asparagus. (If you don’t like asparagus, try using 2 cups of fresh spinach, also delicious)
2lbs potatoes (about 3 medium potatoes) I halve them, then slice them in ¼ inch pieces.
1 cup parmesan cheese
- Drizzle some olive oil in a pot over medium heat. Add diced onion and cook for a few minutes.
- Add hot Italian sausage, cook until… it’s cooked. (remember, I’m not a food blogger)
- Add the minced garlic – cook until fragrant – about 1 – 2 minutes.
- Shut off heat. Drain grease from the pot. There are a number of ways to do this, I just tilt the pot to the side, wad up a few paper towels and soak up the grease. (Don’t judge me. If that freaks you out, do it a different way.)
- Return to medium heat, sprinkle 2tbs flour in, stir up.
- Slowly add 4 cups of chicken broth. We want it to kind of thicken up. If it doesn’t, don’t panic, it’s fine.
- Add 3 cups of whole milk.
- Add potatoes in. Simmer covered for about 20 minutes, or until potatoes are cooked.
- Add in asparagus and heavy cream, cook for about 10 more minutes.
- Add in 1 cup parmesan cheese, cook for another 2 minutes or so, just until it’s melted in.
- Take a little taste – add salt and pepper to your liking. I usually wait until the end to add because I don’t want to make it overly salty. Ya know?