1 pound bulk mild or sweet Italian sausage

2 tablespoons butter, cubed

1 small onion, chopped

3 garlic cloves, minced

5 cups chicken broth

4 cups whole milk

3 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

5 cups fresh broccoli florets

8 ounces Wood River Creamery Triple Pepper cheese, shredded (approx. 1 1/2 cups)

8 ounces Cady Creek Farms Triple Pepper Gold’n Jack cheese, shredded (approx. 1 1/2 cups)

Salt and pepper to taste

Additional shredded cheese

Optional Toppings: bacon, chopped green onions, sliced jalapenos, crispy shallots and sour cream

• Cook sausage in a large skillet over medium heat until no longer pink; drain and set aside.
• Melt butter in a Dutch oven over medium heat. Add onion and cook/stir for 4-6 minutes until crisp-tender.
• Reduce heat to medium-low, add garlic, and cook/stir for 1 minute.
• Gradually stir in chicken broth and milk. Add potatoes and bring to a boil, stirring frequently.
• Reduce heat to low, simmer uncovered for 15-20 minutes until potatoes are tender, stirring occasionally. Cool slightly.
• Remove half of the potatoes and set aside. Process the remaining soup in batches using a blender or immersion blender until smooth. Return to the pan.
• Warm the soup over medium-low heat. Stir in broccoli and cook for 8-10 minutes until tender, stirring frequently.
• Reduce heat to low, stir in reserved sausage and potatoes, and heat through. Remove from heat.
• Gradually stir in cheeses until melted. Season with salt and pepper to taste.
• Garnish with additional cheese and desired toppings.