Soup Season! Soups and stews are meals we love to make, especially now. One soup we anticipate making rather often is our creamy Italian sausage and potato soup.
Who invented baked potato soup? A: You might just be able to trace this back to the Irish, or to the French, when lines of people gathered for food handouts and mixtures of cheap ingredients became a soup.
Modern variations of this soup emerged at the chains Steak & Ale and Bennigan’s and can easily be traced back to the question “what are we going to do with these left over baked potatoes?” Well, some became potato skins, with the insides scooped out to become mashed potatoes. Some leftover bakers were re-purposed into twice baked potatoes, but some also became soup. Speaking of delicious and hearty soups…
Try some of our other Soup recipes
Creamy Italian Sausage and Potato Soup
Ingredients
- 1 lb italian sausage
- 2 lb russet potatoes diced
- 6 cups low sodium chicken stock
- 3 cups chopped kale or spinach
- 1 cup heavy cream
- 1/2 cup parmesan cheese shredded
- kosher salt and black pepper
- olive oil for garish
Instructions
- Brown and crumble Italian sausage in a large stock pot or Dutch oven over medium-high heat. Remove sausage with a slotted spoon and drain excess drippings from pot.
- Return sausage to pot and add potatoes, chicken stock, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a boil and reduce heat to medium. Cook until potatoes are tender, about 10-12 minutes.
- Use a slotted spoon to remove ½ of potatoes from pot. In a separate bowl, mash potatoes then return them to the pot. Stir in kale or spinach leaves, heavy cream, and more salt and pepper, to taste. Cook until kale is tender, about 2-3 minutes.
- To serve, garnish with shredded parmesan cheese, freshly cracked black pepper, and a drizzle of olive oil.
