Recipe: Appetizing Creamy Italian Sausage Potato Soup

Creamy Italian Sausage Potato Soup. 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.

Had to improvise with what I had on hand. Did not have bulk Italians sausage so made home made Italian sausage mix and combined with One pound hamburger. Served with garlic bread on the side. You can have Creamy Italian Sausage Potato Soup using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Creamy Italian Sausage Potato Soup

1. Prepare of lbs. ground Italian Sausage.
2. Prepare of medium onion, quartered and thin sliced.
3. Prepare of garlic cloves, minced.
4. You need of Potatoes, skin on, diced.
5. It's of pkg frozen chopped spinach.
6. You need of dried oregano.
7. Prepare of dried basil.
8. You need of crushed red pepper flakes.
9. Prepare of Salt & pepper.
10. You need of Chicken Stock.
11. Prepare of Heavy Cream.
12. It's of cornstarch, if needed to thicken.

Try my take on the famous cheeseburger soup! This hearty soup pairs perfectly with a lighter side dish like a salad. In a large skillet, cook sausage over medium heat until no longer pink. In a Dutch oven, combine the potatoes, broth, water, onion, garlic, salt and pepper.

Creamy Italian Sausage Potato Soup step by step

1. In large soup pot add the Italian sausage broken into pieces. Cook over medium high heat to start browning and then add in the onion slices. Stir to combine and cook. Add in the minced garlic, stir and cook 1 minute..
2. Next add in all the spices, stir to combine..
3. Next add in the diced potatoes and chopped spinach. Stir to combine. Add in chicken stock stock. Stir, reduce heat to medium and cook until potatoes are done..
4. Last add in heavy cream and adjust seasoning if needed. At this point if not thick enjoy make a slurry with the cornstarch. Enjoy!.

Stir in the Swiss chard, cream, bacon and sausage. In a heavy saucepan, brown sausage over medium heat. Remove sausage to paper towels to drain. Saute the celery, onion, thyme and salt in the reserved drippings until tender. Gradually add broth and water, stirring until the mixture comes to a boil.