This Creamy Italian Sausage and Potato Soup is one of the best dishes I have ever cooked and tasted. The simplicity of this dish caught my attention. I’ve known this recipe for quite some time but now, I feel like I need to share it with other people that’s why I have decided to write down the recipe. Aside from the awesome flavor, the aroma is really good as well! Think about the smell of sausage and melted cheese. Oh boy, after this I probably will go to the kitchen to cook this. I think you probably will too! You all have a good day. Enjoy!
INGREDIENTS
1 pound mild Italian sausage
2 pounds Russet potatoes, diced
6 cups low-sodium chicken stock
3 cups chopped kale or spinach
1 cup heavy cream
½ cup parmesan cheese, shredded
Kosher salt and black pepper, to taste
Olive oil, for garnish
How to make Creamy Italian Sausage And Potato Soup
Step 1: Place a large stockpot on the stove and turn the heat to medium-high. Add in the Italian sausage crumble and cook until the color turns brown.
Step 2: Remove the cooked sausage and drain the excess grease in the stockpot.
Step 3: Put the sausage back to the pot and pour the chicken stock. Season with 1/4 teaspoon of black pepper and 1/2 teaspoon salt then add in the potatoes. Cook for 10 to 12 minutes until the potatoes are cooked and tender.
Step 4: Remove half of the potatoes then transfer them into a medium bowl.
Step 5: Mash the cooked potatoes and put them back to the pot.
Step 6: Add in spinach leaves, heavy cream, and kale. .Season with more salt and pepper.
Step 7: Cook for 2 to 3 minutes or until the kale is cooked and tender.
Step 8: Sprinkle parmesan cheese on top and freshly crushed black pepper then drizzle with olive oil.
Step 9: Serve and enjoy!
Ingredients
- 1 pound mild Italian sausage
- 2 pounds Russet potatoes, diced
- 6 cups low-sodium chicken stock
- 3 cups chopped kale or spinach
- 1 cup heavy cream
- ½ cup parmesan cheese, shredded
- Kosher salt and black pepper, to taste
- Olive oil, for garnish
Instructions
Step 1: Place a large stockpot on the stove and turn the heat to medium-high. Add in the Italian sausage crumble and cook until the color turns brown.
Step 2: Remove the cooked sausage and drain the excess grease in the stockpot.
Step 3: Put the sausage back to the pot and pour the chicken stock. Season with 1/4 teaspoon of black pepper and 1/2 teaspoon salt then add in the potatoes. Cook for 10 to 12 minutes until the potatoes are cooked and tender.
Step 4: Remove half of the potatoes then transfer them into a medium bowl.
Step 5: Mash the cooked potatoes and put them back to the pot.
Step 6: Add in spinach leaves, heavy cream, and kale. .Season with more salt and pepper.
Step 7: Cook for 2 to 3 minutes or until the kale is cooked and tender.
Step 8: Sprinkle parmesan cheese on top and freshly crushed black pepper then drizzle with olive oil.
Step 9: Serve and enjoy!
