Creamy Italian Sausage Potato Soup (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
1 1/2 lbs Yukon Gold potatoes, diced
02 -
1 lb ground Italian sausage
03 -
6 pieces bacon, cooked and crumbled
04 -
5 cups chicken stock
05 -
1 cup heavy whipping cream
06 -
2 cups chopped fresh kale
07 -
3 garlic cloves, minced
08 -
1 medium white onion, peeled and diced
09 -
Salt and black pepper, to taste
# Let's Cook!:
01 -
In a large stockpot over medium-high heat, cook the sausage until browned and fully cooked, breaking it into small pieces as it cooks
02 -
Use a slotted spoon to transfer the cooked sausage to a separate plate, reserving 1 tablespoon of the grease in the pot, and discard the excess grease
03 -
Add onions to the stockpot with the reserved grease and sauté for 5 minutes. Add garlic and sauté for another minute
04 -
Add the potatoes, chicken stock, and cooked sausage, then bring to a simmer. Reduce heat to medium-low and simmer for 10 minutes, until potatoes are tender
05 -
Stir in the kale and cream, and simmer for an additional 5 minutes. Season with salt and pepper to taste
06 -
Serve warm, garnished with bacon bits
# Cook's Notes:
01 -
This is a copycat of the famous Olive Garden soup
02 -
Can be stored in the refrigerator for up to 3 days
03 -
For a lighter version, substitute half-and-half for heavy cream