Italian Sausage Potato Soup (Print Version)
# Ingredients:
→ Main Components
01 -
1 small onion, diced finely
02 -
3 cups chicken broth (low salt)
03 -
3/4 pound sausage (Italian), remove casings
04 -
2 garlic cloves, chopped small
→ Veggies and Flavor
05 -
2 cups fresh kale, chopped
06 -
1.5 pounds gold or Russet potatoes, peeled and cubed
07 -
1/4 teaspoon ground black pepper
08 -
Optional pinch of red chile flakes
09 -
3/4 teaspoon table salt
→ Toppings
10 -
1/4 cup Parmesan, shredded
11 -
3/4 cup cream (10-30% fat)
# Instructions:
01 -
Heat a big pan over medium-high. Toss in the sausage and onions and let them brown for 4-5 minutes. Put in the garlic and stir for another 60 seconds.
02 -
Move the sausage mix to your slow cooker. Toss in the diced potatoes, broth, black pepper, salt, and red pepper flakes if you like a bit of spice.
03 -
Set to Low for 4-5 hours or High for 2 hours. You'll know it's done when the potatoes are nice and soft.
04 -
Stir in the cream, Parmesan, and kale. Let everything warm up, adjust the flavor if needed, and serve it up.
# Notes:
01 -
Store leftovers in the fridge for 3-4 days.
02 -
It freezes fine for about a month, though potatoes might get a little mushy.