Gather the ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Mince the onion. Peel and shred the carrots.
Leaving skins on, dice the potatoes.
Shred the mozzarella cheese.
If needed, prepare the broth by adding 3 chicken bouillon cubes to 3 cups boiling water.
Make the Soup
In a large pot or Dutch oven, brown the sausage.
Add minced onion and shredded carrots. Cook over medium heat until tender.
Add diced potatoes and pour in the chicken broth. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes at a low boil.
When the potatoes are tender, add 1 cup whole milk and cook until hot.
Prepare the Thickening Agent
In a small bowl, whisk together the sour cream, all-purpose flour, dried parsley, kosher salt, freshly ground black pepper, and the remaining whole milk.
Stir into the soup, and cook until thickened. Using a potato masher, mash the potatoes until you have the desired consistency.
Turn off heat and add 1-2 cups of shredded mozzarella cheese. If desired, garnish with chopped chives. Serve with saltine crackers or a hard, crusty bread. Serves 6-8