Creamy Italian Sausage & Potato Soup

It’s been awhile since I’ve posted anything to the blog. I think I’ve been hit by the end-of-the-winter-blahs!!! By the time I get home from work, fix dinner, and take care of a few chores, I’m ready to call it a day and need to do something totally mindless. Knitting has been my go-to activity in this slump. It is quite meditative for me since it is so repetitive. I hope all of you forgive me for this gap in my posting. Maybe this soup recipe will be a good enough bribe!

Ingredients
1 1/4 lb. bulk Italian sausage
1 t. crushed red pepper flakes
1 large diced onion
2 cloves garlic, minced
2 slices of bacon, sliced into thin pieces
8 C. chicken stock
2 C. water
1 C. half and half cream
3 large russet potatoes, well scrubbed and sliced
2 C. kale, stems removed and torn into bite-size pieces

1. Brown the bacon and remove with a slotted spoon.
2. Add the sausage, pepper flakes, onions, and garlic to the bacon grease and saute until the sausage is cooked and the onions are soft.
3. Add the chicken stock and water and bring to a boil.
4. Add the sliced potatoes and simmer until soft, about 20 minutes.

Sliced Russet Potatoes

5. Add the kale and cook for 10-15 minutes more.
6. Remove the soup from heat and add the half & half. Return to low heat and cook just until it is heated through. Don’t bring to a boil or the cream could curdle.
7. Serve with good crusty bread!
Serves 8

Italian Sausage Potato Soup

This soup is my replication of the Zuppa Toscana soup from Olive Garden restaurant. I love the flavor the Italian sausage adds to the mixture of spinach and potatoes in this lightly creamy soup. For additional zip I add some crushed red pepper and to lower the calorie count I use turkey Italian sausage.

Ingredients
6 C. chicken stock
1 large shallot, minced
1/2 C. half & half
2 medium russet potatoes
3 C. frozen leaf spinach
20 oz. package of Honey Suckle White sweet Italian sausage
1/2 t. crushed red pepper

1. Heat a large soup pot sprayed with Pam over medium-high heat. Meanwhile squeeze the sausage from the casings and add to the pot with the minced shallot. Stir to break up the sausage into bite size pieces and cook until done. Add the broth and bring to a boil.
2. Quarter the unpeeled potato length-wise and then slice into 1/4 inch slices. Add the potato, spinach, and red pepper flakes to the broth and sausage.
3. Simmer until potatoes are done. Remove from heat and stir in the 1/2 & 1/2.

Serves 6