Creamy Italian Sausage and Potato Soup

Creamy Italian Sausage and Potato Soup

Serves 6 as a main course

There are many version of this Italian-type soup popularized by the Olive Garden Restaurant chain. This one came from a chef at that restaurant. I downsized it to make it family size, not restaurant size! It’s easy, uses inexpensive ingredients and is a good way to feed your guests or hungry family. Enjoy!

What you’ll need:

1 pound hot Italian bulk sausage

4 slices Pancetta or lean bacon, chopped

1 large yellow onion, chopped

6 cloves garlic, minced

1 tsp. (or to taste) hot red pepper flakes

3 quarts (12 cups) rich chicken broth

2- 3 large unpeeled and scrubbed Russet potatoes, sliced

1 large bunch fresh kale, about 3 cups roughly chopped

¼  cup cream or to taste

1 cup milk

Salt and freshly ground pepper to taste

Steps:

1. In a med hot skillet, add sausage and cook until no more pink shows, breaking up with a spoon. Drain fat. Add red pepper flakes, cook a couple of minutes longer and set aside on paper towels to de-grease as much as possible.
2. In the same skillet, cook bacon or pancetta, onion and garlic until onions are soft.
3. Add 1 cup of chicken stock to skillet to deglaze, scraping up all the bits of flavor.
4. After deglazing pan, add to a large stockpot. Now add the remaining chicken stock, cover and bring to a slow boil. Add potatoes and cook until tender.
5. Using a potato masher, gently break up potatoes into large chunks.
6. Add chopped kale and cook for a couple of minutes longer until the kale wilts or cooks to your liking.
7. Add heavy cream, milk and sausage. Stir and simmer 5 minutes. Add salt and pepper to taste.
8. Serve with just a sprinkle of Parmesan or Romano cheese and a grind of fresh black pepper if you like. Delicious!