Creamy Potato and Italian Sausage Soup

★★★★★ 1 Review
heidithequilter avatar
By heidi tittle
from prosser, WA

My family and friends love this soup because it reminds them of the one at Olive Garden!

serves 6-10
prep time 30 Min
cook time 1 Hr

Ingredients

  • 10 md
    yukon or russet potatoes (peeled or not and sliced into 1/4 " slices)
  • 1 lb
    hot or mild italian sausage (browned and drained of "most" of the fat)
  • 1 lg
    sweet onion (cut it the way you like it ...we love big pieces of onions )
  • 1 bunch
    fresh kale (rinse and pat dry then use kitchen scissors to cut into 1-inch strips)
  • 1 qt
    half-n-half or heavy cream or fat-free half-n-half
  • 1 Tbsp
    chicken bouillon
  • 1 tsp
    dried basil
  • 1 tsp
    pepper
  • 2 clove
    garlic, minced
  • 2-4 c
    water (more or less depending on how much cream you want to add later :) if you get my drift...i use less water and more cream personally
  • kosher salt (to taste)
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How To Make

  • 1
    Combine ALL ingredients into a large, non-stick, soup-pot EXCEPT for the CREAM AND KALE
  • 2
    Bring ingredients to a boil then reduce heat to LOW.
  • 3
    Add enough CREAM to cover ingredients. Keep covered and cook until potatoes and onions are done. DO NOT ALLOW THE CREAM TO BOIL AS IT WILL CURDLE AND NOBODY LIKES THE LOOK OF CURDLED SOUP!!!!
  • 4
    At the very last 5 minutes before serving time, add in the KALE strips on the top of your soup. Keep the pot covered for about five minutes to WILT your KALE strips and then serve!
  • 5
    This soup really BEGS for a fresh loaf of kalamata olive bread or garlic clove bread from your kitchen or local bakery ... Don't forget the sweet cream unsalted butter to go with that :)

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