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Add olive oil to a Dutch oven or soup pot and heat over medium-high heat. Add the sausage and cook for 5-6 minutes, stirring frequently. Remove the sausage using a slotted spoon.
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Add garlic, onions, carrots, and celery and sauté for 2 minutes.
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Add the chicken stock and potatoes. Bring to boil and then reduce heat. Cover and cook for 15 minutes, or until the potatoes are tender.
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Add the cooked sausage, milk, cheddar cheese, parmesan cheese, salt, and pepper. Stir and cook on low heat 5-10 minutes longer, until the cheese has melted.
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Stir in parsley before serving.
If substituting butter for olive oil, melt butter in your large pot as the first step.
If substituting skim milk for the whole milk/heavy cream, your soup will have a thinner consistency.
Serving: 1g | Calories: 440kcal | Carbohydrates: 17g | Protein: 16g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 95mg | Sodium: 754mg | Potassium: 509mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1718IU | Vitamin C: 13mg | Calcium: 229mg | Iron: 1mg
