Cheesy Potato and Sausage Chowder

The holidays have been full of friends, family, food, and fun. I haven't had much time (or need with all the leftovers!) for cooking the past few weeks, but I'm hella stoked to get back in the kitchen and looking forward to getting creative again!

 There's a bonus picture here

Ingredients:

Water (see instructions for how much)

3 medium unpeeled potatoes (whatever kind you choose, I used gold potatoes), diced into bite sized pieces

1 stalk of celery, diced

2-3 carrot sticks, diced

3 green onions, sliced

2 cloves of garlic, minced

½ stick of butter

¼ cup all purpose flour

Salt and pepper to taste (and any other spices you want to add!)

4 cups milk

2 cups shredded cheddar (or American)

2 cups shredded swiss

(any cheese you want to use really, it’s up to you)

1 lb sausage cut into half moons (any flavor you want, I used Andouille)

Oyster/saltine crackers

LET’S GET COOKING!

Cook sausage with garlic and parsley, set aside

Boil potatoes, carrots, and celery on medium heat until they are soft. The water level should be ¼-½” above the vegetables

While the vegetables are working, grab a medium sauce pan and melt butter over low heat

Slowly add in flour, stirring constantly. You’re looking for a peanut butter like consistency

Slowly add in milk a little at a time, ensuring you get all the clumps out with constant stirring. Once all the clumps are gone you may add the rest of the milk

Bring to a low bubbly boil, stirring constantly (STILL!)

Add milk to vegetable water

Add sausage

Reduce to low heat, stir in cheeses

Simmer until cheese is melted
Serve with oyster or saltine crackers

Put in your mouth hole and enjoy!