Sausage Potato Cheese Soup

6 tbsp Unsalted Butter
2 8oz bags of Wegmans Food You Feel Good About Mirepoix (Diced)
6 cloves of garlic, peeled and coarsely chopped
1 cup Mushrooms (I use baby portabellas), chopped
1/4 cup Whole Wheat Flour
4 tsp Worcestershire Sauce
3/4 tsp Ground Yellow Mustard
3 cups Wegmans Food You Feel Good About Culinary Stock - Chicken
1 bag of Simply Potatoes Diced Potatoes with Onion
3 1/4 cup 1% Milk
14oz Hillshire Farm Turkey Smoked Sausage - cut into small medallions
10oz Cheddar Cheese - cubed
2 oz Swiss Cheese - cubed
Salt and Pepper to Taste

Melt butter in a Dutch oven over medium high heat, add Mirepoix, Garlic and Mushrooms and cook until vegetables begin to become translucent, stir frequently to avoid burning. Add Flour, Worcestershire Sauce and Ground Yellow Mustard, stir until fully combined. Add Chicken Stock, heat to boiling. Add Potatoes and Sausage, turn heat to low, cover and simmer at least 15 minutes or until potatoes are tender. Add Milk, turn up heat and heat until just boiling, reduce heat and stir in Cheese. Continue cooking on low until cheese is fully melted. Add Salt and Pepper to taste.

Can be made with any combination of cheese, Cheddar and Swiss happens to be what I tend to keep in the fridge. Could be made lower fat by use of low fat cheeses and/or skim milk.

Serving Size: Makes approximately 10 1 1/2 cup servings