Creamy Italian Sausage Potato Soup (Print Version)
# Ingredients:
→ Base
01 -
3/4 pound Italian sausage, casings removed
02 -
1 small onion, finely diced
03 -
2 cloves garlic, minced
04 -
3 cups low-sodium chicken broth
→ Vegetables & Seasonings
05 -
1 1/2 pounds Russet or gold potatoes, peeled and diced
06 -
3/4 teaspoon salt
07 -
1/4 teaspoon black pepper
08 -
Pinch red pepper flakes (optional)
09 -
2 cups chopped kale
→ Finishing
10 -
3/4 cup cream (10-30%)
11 -
1/4 cup shredded Parmesan cheese
# Instructions:
01 -
Brown Italian sausage with diced onion in a large pan over medium-high heat for 4-5 minutes. Add garlic and cook 1 more minute.
02 -
Transfer the meat mixture to your slow cooker. Add broth, potatoes, salt, pepper, and red pepper flakes if using.
03 -
Cook on Low for 4-5 hours or High for about 2 hours, until potatoes are tender.
04 -
Stir in kale, cream, and Parmesan. Let it warm through, taste, and adjust seasonings as needed.
# Notes:
01 -
Leftovers keep in fridge for 3-4 days
02 -
Can freeze for up to 1 month, though potato texture may change