Creamy Potato And Italian Sausage Soup Food

CREAMY POTATO SAUSAGE SOUP

Steps:

• Heat olive oil in a 2-quart Dutch oven or large pot over medium heat; cook and stir onion, smoked sausage, and kielbasa sausage in the hot oil until sausage is browned, about 10 minutes. Stir potatoes into sausage mixture and pour in enough water to cover mixture; add bay leaves.
• Simmer sausage-potato mixture over low heat until potatoes are tender and flavors of soup have blended, 1 to 2 hours.
• Combine flour and butter in a saucepan over medium heat; cook and stir until mixture is smooth and lightly golden, about 5 minutes. Whisk milk into flour-butter mixture until thickened; season with salt. Stir flour-butter mixture into soup until well combined. Remove and discard bay leaves before serving.

RICH ITALIAN SAUSAGE AND POTATO SOUP

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.
• In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.

CREAMY SAUSAGE POTATO SOUP

Steps:

• In a large pan add the can of cream of celery with the 4 cans of water and chicken bouillon stir in the peeled and diced potatoes along with the chopped carrots. Heat on medium.
• Brown the sausage in a separate pan, once done drain grease but save then add sausage to the pan with potatos.
• Saute the onion and garlic in the sausage grease until almost tender then add to the pan. Add the pepper, parsley, and mint.
• Cover and bring to boil until vegies are tender.
• In a separte pan stir the flour, milk, and whipping cream together over medium heat. Continue stirring for about 5 minutes.
• Add the cream to the large pan and turn burner to medium.
• Cook 3 minutes.
• Stir in both cheeses until melted and then SERVE.

OUR BEST 30+ CLASSIC ITALIAN SOUP RECIPES (+PASTINA SOUP)

Steps:

• Boil the chicken broth and add the pasta, cooking for 5-8 minutes.
• Pour the soup into a bowl.
• Top with olive oil and cheese.
• Serve with rosemary sprig.

CREAMY ITALIAN SAUSAGE AND KALE SOUP

Steps:

• Remove casings from sausage if necessary; crumble sausage into medium nonstick saucepan. Cook on medium heat 7 min. or until done, stirring frequently. Remove sausage from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan.
• Add onions and garlic to reserved drippings; cook 3 min., stirring frequently. Stir in flour. Add milk and cream cheese; cook and stir 3 min. or until cream cheese is completely melted and sauce is well blended.
• Add potatoes, chicken broth and sausage; stir. Bring to boil, stirring frequently. Simmer on medium-low heat 15 min., stirring occasionally. Remove from heat. Add kale; cover.
• Let stand 5 to 6 min. or until kale is softened.

SAUSAGE POTATO SOUP

Steps:

• Cook the Sausage: Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. Once cooked halfway through, cover partially and continue to heat, stirring occasionally, until cooked through. It'll take around 10-12 minutes total. Set the sausage aside and reserve 1 tablespoon drippings. (Butter can be used if you don't have drippings.)
• Add the drippings to the pot along with 2 tablespoons butter over medium heat. Add the diced onions, celery, and carrots and cook for 4 minutes. Add the garlic and cook for 1 minute.
• Add the flour and cook for 2 minutes. Add the chicken broth in splashes, and use a silicone spatula to "clean" the bottom of the pot to add more flavor the soup. Slowly stir in the heavy cream, hot sauce, soy sauce, and seasonings.
• Bring to a boil, then reduce to a simmer. Clean the potatoes and pat them dry. Cut into 1-inch cubes and add them to the soup. Simmer uncovered for about 40 minutes, or until potatoes are fork tender. Add the sausage back and stir to combine.
• Reduce heat to low and stir in the cheddar cheese (if desired).
• Garnish with red pepper flakes and parsley. Serve!

CREAMY SAUSAGE POTATO SOUP

Steps:

• Heat a large soup pot over medium heat. Add in sausage and cook until browned, stirring occasionally. Use a slotted spoon to remove cooked sausage and set aside.
• Return pot to medium-high heat. Add in onion and sauté 7 minutes, until soft and translucent. Add in butter and garlic and stir until butter is melted.
• Slowly pour in chicken broth and milk. Add in potatoes and bring to a simmer. Reduce the heat to medium-low and continue simmering until potatoes are soft and tender, about 15 minutes.
• Once potatoes are tender, gently mash the potatoes, but not too aggressively so that you can still have some texture and chunks of potatoes. Stir in sour cream and add in the cooked sausage. Season with salt and pepper to taste.
• Serve hot topped with chives, cheese, and an additional dollop of sour cream.

POTATO SAUSAGE SOUP, TOSCANA STYLE

Steps:

• Gather the ingredients.
• Remove the sausage from the casings; brown in a skillet, breaking it up until cooked through. Set aside.
• In a large saucepan or Dutch oven over medium heat, cook the onions and diced bacon together until the onions are translucent and bacon is crisp.
• Add garlic and cook for 1 minute longer.
• Add the chicken base, water, potatoes, and kale or escarole. Simmer for 15 minutes.
• Add the browned sausage and cream. Simmer for 3 to 4 minutes and serve.

CREAMY WHITE BEAN & ITALIAN SAUSAGE SOUP

Steps:

• Drain beans in colander and remove 1 1/2 cups beans and place in mixing bowl.
• Using a potato masher or the back of a spoon mash beans to a fairly smooth consistency then set aside.
• In large skillet cook sausage over medium heat breaking up into small pieces until browned.
• Remove sauage from skillet and place on paper towels to absorb grease.
• In heavy dutch oven or stock pot heat oil over medium heat.
• Add chopped onions, carrots and celery to hot oil and cook until softened, about 20-25 minutes.
• Add broth, whole beans and minced garlic to vegetable mixture.
• Bring to a simmer, lower heat and stir in cooked sausage and reserved mashed beans.
• Add seasonings, cover and simmer gently over medium heat for about 30 minutes.
• Add heavy cream and cook covered over low heat for about 10 minutes.
• Place in bowls and sprinkle with grated parmesean cheese and crushed red pepper flakes, if desired.