– 1 tablespoon olive oil – 1 14-ounce smoked sausage – ½ cup finely diced onion – 3 garlic cloves – 4 cups chicken broth – 3½ cups russet potatoes – 2 celery ribs – 5 tablespoons butter – ¼ cup and 1 tablespoon all-purpose flour – 2 cups milk – 6 ounces shredded cheddar cheese
Lightly brown sausage and transfer to a plate. Add the onions to the pan and cook until softened.
Add broth, potatoes, and celery, and simmer until softened.
Use a potato masher to smash about half the potatoes in the pot.
Make a cheese sauce of flour, butter, milk, and cheese, and stir into the soup.
Stir sausage back into the soup.
Serve topped with more cheese, and enjoy!