Instructions

1. In a stock pot, over medium-high heat, drizzle oil and sear slices of pork sausage until one side is caramelized. Remove and set aside.

2. Lower heat to medium and add onion. Sauté until tender. Microplane in garlic cloves and season with salt.

3. Add diced potatoes & another pinch of salt.

4. Pour in chicken stock until it just covers the potatoes. Bring to a boil, then reduce the heat to simmer. Cook until the potatoes are soft.

5. Add in heavy cream, paprika and cayenne pepper. Reduce heat and let it simmer for 5–8 minutes to thicken.

6. Using a blender or immersion blender, blend half potatoes to create a more creamy consistency.