1 lb sausage (Italian, chorizo)
4 medium potatoes (peeled and diced)
1 onion (chopped)
3 cloves garlic (minced)
4 cups chicken or vegetable broth
1 cup heavy cream
1 tbsp olive oil
1 tsp chili flakes
Salt and pepper to taste
Fresh parsley for garnish
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned and cooked through (about 5-7 minutes). Remove sausage and set aside.
In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent. Then, add the minced garlic and chili flakes, cooking for another minute until fragrant.
Stir in the diced potatoes, and pour in the broth. Bring the mix to a boil, then reduce to a simmer. Cook uncovered for 15-20 minutes until the potatoes are tender.
Once the potatoes are tender, stir in the heavy cream. Let it simmer for another 5 minutes for the flavors to meld together.
Return the cooked sausage to the pot, seasoning with salt and pepper to taste. Stir well. Serve hot, garnished with fresh parsley.
