Ingredients

• 2 medium potatoes
• 2 slices bacon, minced
• 2 tablespoons butter
• 1 cup minced onion
• 4 medium garlic cloves, minced
• 1 lb. sweet Italian sausage, casings removed
• 2 tablespoons all-purpose flour
• salt and pepper
• 1 lb. small raw shrimp, peeled and deveined
• 2 cups chicken broth
• 2 cups half and half

Directions

Place potatoes (skins on) in a medium saucepan and fill with enough water to cover potatoes (water level should be about 1 inch above potatoes). Bring water to a boil over high heat, then reduce to medium high. Cook potatoes in a gentle boil just until they are able to be easily pierced with a fork (25-35 minutes). Drain potatoes in a colander. Peel skins off potatoes and cut into bite-size pieces. Set aside.

Melt butter in a large soup pot over low heat, then add bacon, onion and garlic. Sauté for 5 minutes, stirring frequently, being careful not to brown.

Increase heat to medium, then add sausage, breaking up into bite-size pieces while stirring. Cook for 5-7 minutes, or until sausage is almost cooked through, stirring frequently.

Reduce heat to low and stir n flour. Cook for 2 minutes, stirring frequently, being careful to not brown. Season to taste with salt and pepper.

Increase heat to medium-high, then add shrimp and chicken broth. Bring to a simmering boil, stirring slowly. Once it begins to boil, stir in half and half then add potatoes. Reduce heat to low and cook just until the shrimp are done and potatoes are heated. Be careful to not boil or overcook.