27 September, 2014
Best Potato Soup, Ever!
3 each Mild (or Sweet) Italian sausage links
4-6 medium russet potatoes, peeled and chopped
1 onion, chopped
2 teaspoons salt
1 Tablespoon garlic powder (or about 3-4 cloves, minced)
32 ounces chicken broth
1 teaspoon cayenne pepper (optional)
2 cups (about ½ of a standard 8 ounce package) green leafy vegetable,
such as spinach, kale, collards or Swiss chard, chopped
1 cup heavy whipping cream
2 Tablespoons flour
6 slices of bacon
Brown sausage links in a sauté pan. Cut links in half lengthwise, then cut slices.
Place sausage, chicken broth, salt, garlic, cayenne (if desired), potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
Cook on high 3-4 hours (or on low 5-6 hours) until potatoes are soft.
Fry the bacon, drain on paper towels, and set aside.
30 minutes before serving:
Crumble the bacon and add to the crock pot.
Stir cream into the flour, removing lumps. Pour into crock pot.
Add spinach to the crock pot, stir.
Cook on high 30 minutes or until broth thickens slightly.
Serve with warm, buttered crusty bread.
Recipe based on the Zuppa Toscana served at Olive Garden restaurants.
One thought on : 1
I have made this recipe three times and it has turned out great each time.
I did not peel the potatoes before cutting them into chunks, about the same size as I would for potato salad. I have used russet potatoes but also used red potatoes and they both work well.
You can use spicy Italian sausage instead of sweet or mild Italian sausages, but omit the cayenne.
Crusty bread or garlic toast goes wonderfully with this.