• Gather the ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Mince 1/2 medium sweet onion. Peel and shred 1 large carrot.
• Leaving skins on, dice 4 cups Russet potatoes.
• Shred 2 cups 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 1 pound bulk pork sausage.
• Add minced onion and shredded carrots. Cook over medium heat until tender.
• Add diced potatoes and pour in 3 cups 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 1 cup chive sour cream dip, 1/4 cup all-purpose flour, 1 teaspoon dried parsley, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and the remaining 1 cup 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 shredded mozzarella cheese. If desired, garnish with 1 tablespoon chopped chives. Serve with saltine crackers or a hard, crusty bread. Serves 6-8