Ingredients
Units
Scale
- 6 tablespoons unsalted butter
- 1 lb ground hot italian sausage
- 1 large yellow onion, diced
- 2 celery ribs, halved and thinly sliced
- 1 cup carrot, quartered and thinly sliced
- 4 cups broccoli florettes, roughly chopped
- 4 garlic cloves, minced
- 1/4 cup flour
- 3 cups milk (I used fat free)
- 3 cups chicken broth
- 2 cups cheddar cheese, grated
- 2 cups pepper jack cheese, grated
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Pinch of cayenne pepper
- Salt, pepper to taste
Instructions
- In a large heavy bottomed pot or dutch oven, melt 2 tablespoons of butter over medium high heat. Add the Italian sausage, onion and celery, and cook until no longer pink, about 10 minutes. Add garlic and cook 1 minute, until fragrant. Remove all ingredients from the pot and set aside in a warm place.
- Melt last 4 tablespoons of butter in the pot. Whisk in flour and cook over medium heat about 3 minutes, until thickened, to make your roux.
- While whisking, slowly pour in chicken broth. The roux will bubble up so make sure to pour slowly and continue whisking.
- Whisk in milk and simmer for about 10 minutes, whisking occasionally, allowing it to thicken.
- Add all of the previously cooked ingredients, carrots, broccoli, chili powder, paprika and cayenne to the pot. Simmer for another 10 minutes, stirring occasionally, until broccoli and carrots are tender.
- Remove from heat. Stir in cheeses until completely combined. Add salt and pepper to taste. Garnish with chili pepper flakes, extra cheese, and a sprinkle of paprika.
- Cook Time: 30 mins