A few weeks ago, I found this recipe for Tuscan Sausage Potato Soup because I had a whole bunch of mashed potatoes sitting in the fridge. I needed to eat them or else they would go bad. At the same time, I think I had a few raw potatoes. After a short Google search for “sausage and potato soup” or something like that, that recipe looked easy enough. Before the whole COVID-19 mess descended, I was still commuting and thus wanted a recipe I could make in 35 minutes or less.
Here’s what you need:
- 6 potatoes, cut into cubes
- 1lb of sausage, chopped
- crushed red pepper flakes
- 6 cups of chicken stock
- 1 cup of heavy cream
- 1 cup of kale
- salt, pepper to taste
That’s all you need! I added red onions as an extra aromatic!
Instructions
- Chop the red onion and then sweat them down in the large saucepan. The original recipe called for a dutch oven but use what you have.
- Cook the sausage for about 5-7 minutes with the onions. Drain the sausage fat. This time I used a turkey sausage instead of beef – healthier, less fats.
- Add the chicken stock, potatoes, red pepper flakes, and season.
- Cook for about 15 minutes until the potatoes are almost tender. Take about half the potatoes out and mash them to thicken the soup. I have never seen anything like this when making potato soups and stews, but it worked. The first time I made it, I had leftover mashed potatoes and didn’t have to take do this step. Last night, I didn’t.
- Pour the mashed potatoes, the heavy cream, and the kale. Cook for another 3-5 minutes until the kale has softened.
Voila!
While the weather in California has warmed up, it was nice to have something warm for dinner.
amicusveritae 