Baked Potato Soup with Sausage and Roasted Peppers

Bake potatoes in a 400ºF oven for 45 minutes or in a microwave according manufacture’s directions. Set aside. (This step can be done up to 2 days ahead.)

Begin to brown sausage in a Dutch oven over medium heat: Coarsely chop onion and celery. Add to sausage. Cook until sausage is browned and vegetables are tender. Add flour. Mix well with meat and vegetables and cook briefly.

Add chicken (or turkey) stock or broth, canned or homemade. Stir well. Add milk, roasted peppers (I like Anaheim) or canned chilies and salt. Mix in cream cheese pieces.

If desired, peel potatoes. Coarsely chop and add to soup. Continue to cook over medium heat, stirring occasionally to melt cream cheese, until soup is piping hot. If needed, add additional milk; it is not necessary to boil. Serve and enjoy.