Italian Sausage Potato Cream Soup
Italian Sausage Potato Cream Soup

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, italian sausage potato cream soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Italian Sausage Potato Cream Soup is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Italian Sausage Potato Cream Soup is something that I have loved my entire life.

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To get started with this recipe, we have to first prepare a few ingredients. You can have italian sausage potato cream soup using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Italian Sausage Potato Cream Soup:
  1. Take 3 each Idaho potatoes – diced small (1 ¼ pounds)
  2. Prepare 2 ounces butter
  3. Prepare 1 each leek - whites only- washed well – finely diced
  4. Take 1 each small onion – finely diced
  5. Make ready 5 cloves garlic – finely chopped
  6. Take 1/2 cup flour
  7. Make ready 40 ounces chicken stock
  8. Get 1/8 teaspoon thyme
  9. Get 1/2 teaspoon fennel seed
  10. Make ready 8 fluid ounces cream
  11. Get 1 teaspoon salt
  12. Prepare 1/4 teaspoon pepper
  13. Make ready 8 ounces Hot Italian pork sausage links- Cooked – Cut in half on a bias/ half moon shape (You can Double the sausage if desired)
  14. Prepare 1 cup parmesan cheese
  15. Prepare 3 tablespoons parsley - chopped fine

How To Make Creamy Potato Soup with Italian Sausage Soup: Start by browning the sausage and potatoes with onions and garlic. Italian Sausage Potato Cream Soup Chef Craig TCW T. Williams High School Culinary Arts Program. In a large skillet, cook sausage over medium heat until no longer pink.

Instructions to make Italian Sausage Potato Cream Soup:
  1. In a sauce pan melt the butter and add the onions, leeks and garlic then cook until light brown.
  2. Cook off the sausage cool and cut in half on a bias/ half moon shape.
  3. Dust with flour and stir together and cook to make a compound roux. (About 1 minute)
  4. Add the diced potatoes, chicken stock, thyme, fennel seed salt and pepper then simmer for 15-20 minutes then add the cream.
  5. Add the sausage, parmesan cheese until the cheese is melted.
  6. Add the parsley. - Adjust the salt and pepper as needed

In a Dutch oven, combine the potatoes, broth, water, onion, garlic, salt and pepper. Stir in the Swiss chard, cream, bacon and sausage. 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.

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