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.

Rating:
★★★★★ 3 votes
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

Step-By-Step

1Wash 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.
2Add the chopped up onions, lemon juice and lemon zest.

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

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