Cook time: 40 minutes | Serves: 6
Rich and creamy broth with meat and potatoes. The perfect soup to welcome the winter. Warm your tummy with a big sip and gulp of this filling soup. A real simple dish that everyone will love. Creamy Italian Sausage and Potato Soup, a must-have this season and sure to keep!
This takes only a few simple ingredients to make and is ready in no time. One of my go-to for cold nights. Not overwhelming, just perfect, even my kids can finish a bowl or two of this delicious soup.
INGREDIENTS
1 lb mild Italian sausage
2 lbs Russet potatoes, diced
6 c low-sodium chicken stock
3 c chopped kale or spinach
1 c heavy cream
½ c 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: In a large stockpot or Dutch oven, brown and crumble the Italian sausage over medium-high heat.
Step 2: Use a slotted spoon to remove the cooked sausage from the pot. Drain excess grease.
Step 3: Add the sausage back into the pot and add in the potatoes, chicken stock, half teaspoon salt, and ¼ teaspoon black pepper. Bring the mixture to a boil. Adjust the heat to medium and continue to cook for about 10 to 12 minutes or until the potatoes are tender.
Step 4: Remove the potatoes with a slotted spoon. Transfer into a bowl and mash. Add the mashed potatoes back to the pot.
Step 5: Add in the kale or spinach leaves followed by heavy cream. To taste, season with more salt and pepper. Stir and cook for about 2 to 3 minutes or until the kale is tender.
Step 6: Garnish with shredded Parmesan cheese, freshly cracked black pepper, and a drizzle of olive oil before serving. Enjoy!
Ingredients
- 1 lb mild Italian sausage
- 2 lbs Russet potatoes, diced
- 6 c low-sodium chicken stock
- 3 c chopped kale or spinach
- 1 c heavy cream
- ½ c Parmesan cheese, shredded
- Kosher salt and black pepper, to taste
- Olive oil, for garnish
Instructions
Step 1: In a large stockpot or Dutch oven, brown and crumble the Italian sausage over medium-high heat.
Step 2: Use a slotted spoon to remove the cooked sausage from the pot. Drain excess grease.
Step 3: Add the sausage back into the pot and add in the potatoes, chicken stock, half teaspoon salt, and ¼ teaspoon black pepper. Bring the mixture to a boil. Adjust the heat to medium and continue to cook for about 10 to 12 minutes or until the potatoes are tender.
Step 4: Remove the potatoes with a slotted spoon. Transfer into a bowl and mash. Add the mashed potatoes back to the pot.
Step 5: Add in the kale or spinach leaves followed by heavy cream. To taste, season with more salt and pepper. Stir and cook for about 2 to 3 minutes or until the kale is tender.
Step 6: Garnish with shredded Parmesan cheese, freshly cracked black pepper, and a drizzle of olive oil before serving. Enjoy!
