Italian Potato Soup

Colleen Sowa

By
@colleenlucky7

This is a twist on the usual potato soup...

We made this today (August 14, 2011) for a fun little contest a friend (Greg from this site) had us do...

The challenge was use broccoli, lemon and red bell pepper... I think this came out excellent.... all of the kids loved it!

This is my photo.


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Comments:

Serves:

10 to 14 servings

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

FRESH VEGGIES AND FRUITS

1 large
red bell pepper (chopped)
1 medium
yellow bell pepper (minced)
2 bunch
green onions (chopped)
3 lb
potaotes (any variety... mixed varieties)
1 large
lemon (juice and zest)

LEFT OVERS

4
italian sausages (cut in half lengthwise, then cut up)
2 c
broccoli florets (cooked leftovers... or fresh)

MILK AND SPICES

1 tsp
each: dried basil, garlic salt, garlic powder, ground black pepper
1 can(s)
cream of celery soup
6 c
milk

Directions Step-By-Step

1
Wash potatoes, leave skin on, cut up to desired sizes. (I used a variety of potatoes... you can use what ever potatoes you like).

Put potatoes in a large sauce pan, add enough water to almost cover the potatoes.
2
Add the chopped up onions, lemon juice and lemon zest.

Cook until potatoes are almost tender and liquid thickens.
3
Add the chopped up Italian sausages, milk, soup and spices.

Simmer, stirring frequently until potatoes are tender and soup thickens.
4
Saute or steam the red bell pepper and do the same with the yellow bell pepper.
5
If using left over broccoli, heat it up.... if using fresh broccoli... steam it until bright green and tender.
6
Put the soup into bowls, garnish with broccoli and the red and yellow bell peppers as in photo

About this Recipe

Main Ingredient: Pork
Regional Style: Italian
Other Tags: Quick & Easy, For Kids, Healthy