A hearty and comforting soup with a creamy texture and rich flavors, perfect for any meal.
Cook the sausage in a heavy skillet over medium heat until browned.
Ensure the sausage is well browned for a deeper flavor.
Add the celery, onion, and carrot to the skillet and cook for 2 minutes, stirring occasionally.
Cut the vegetables into uniform sizes for even cooking.
Stir in the thyme, basil, and salt, mixing well.
Adjust the seasoning to taste at this stage.
Sprinkle the flour over the mixture and stir until combined.
This step helps thicken the soup.
Gradually add the chicken broth and water, stirring constantly until the mixture comes to a boil.
Pour the liquids slowly to avoid lumps.
Add the potatoes, cover, and simmer for 20 minutes until tender.
Cut the potatoes into small cubes for quicker cooking.
Puree 2 cups of the soup in a blender, then return it to the pot.
Be cautious when blending hot liquids to prevent spills.
Stir in the milk and peas, cooking until the peas are heated through, about 5 minutes.
Add the milk slowly to maintain the soup's creamy texture.
Serve the soup hot, garnished with fresh herbs if desired.
Pair with crusty bread for a complete meal.
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