1 pound bulk/ground spicy Italian sausage
1 onion, chopped
3 carrots, chopped(approx. 1 ½ cups)
3 stalks celery, chopped(approx. 1 ½ cups)
4-6 garlic cloves, minced
1/3c up flour
1 1/2 pounds/3 medium russet potatoes chopped into bite size cubes
1 15 oz. can cannellini beans rinsed and rained
1 15 oz. can can sweet corn rinsed and drained
1 15 oz. can creamed corn
4 cups low sodium chicken broth
3 cups milk
3 tablespoons cornstarch
1 tablespoon Dijon mustard
2 bay leaves
1 tablespoon chicken bouillon
1 tsp EACH dried parsley, salt
1/2 tsp EACH dried basil, dried oregano
1/4 tsp EACH dried thyme, pepper
1/4 teaspoon red pepper flakes, or more to taste(optional if you like heat)
Add later:
2-3 cups half and half
4 cups loosely packed fresh chopped spinach or kale
Garnish (optional):
remaining bacon
fresh parsley
Parmesan cheese
Cook bacon in Dutch oven/large stock pot until crispy; remove from pot. Drain all but 2 tablespoons bacon grease or add additional olive oil to equal about 2 tablespoons. Add onions, carrots and celery and sauté for 5 minutes over medium heat. Increase heat to medium high and add sausage and garlic and cook, while crumbling meat, until meat is browned, about 3 minutes. Sprinkle in flour and cook, while stirring, an additional 2 minutes. Turn heat to low and stir in potatoes, cannellini beans, creamed corn and sweet corn. Add chicken broth. Whisk cornstarch with milk (you can whisk with as little as 1 cup milk, just enough so it dissolves) and add to pot. Stir in Dijon, bay leaves and all seasonings. Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender, about 15 minutes, stirring occasionally. Stir in half half and half, adding additional half and half or broth if desired for a less “chunky” soup and warm through. Remove from heat and stir in spinach/kale and half of chopped bacon.