Italian Sausage Potato Cream Soup

In a sauce pan melt the butter and add the onions, leeks and garlic then cook until light brown.

Cook off the sausage cool and cut in half on a bias/ half moon shape.

Dust with flour and stir together and cook to make a compound roux. (About 1 minute)

Add the diced potatoes, chicken stock, thyme, fennel seed salt and pepper then simmer for 15-20 minutes then add the cream.

Add the sausage, parmesan cheese until the cheese is melted.

Add the parsley.
Adjust the salt and pepper as needed