When the weather turns cold, there is nothing I want more than a bowl of piping hot, hearty soup. I prefer a creamy soup that warms the soul. While I do enjoy a good soup, I don’t always have the time to make something that has to simmer all day long. That's why I love my Creamy Sausage and Potato Soup. It's a cinch to make and gets a hearty dinner on the table in no time.
Creamy Sausage and Potato Soup
1 pound Italian sausage (I generally buy the mild version but feel free to grab the hot, if you like it spicy.)
1 teaspoon cayenne pepper
1/2 pound bacon, diced
1 yellow onion, medium dice
3-4 cloves garlic cloves, minced
2 32oz containers of chicken broth
2 cups water
3 Russet potatoes, medium dice (I leave the skins on but you can peel them if you like.)
1.5 cups heavy whipping cream
2 cups kale, chopped
Mini mozzarella balls, for garnish
Brown the Italian sausage. While it's cooking, add about a teaspoon of cayenne pepper to give it a little heat if you like. Once that is finished cooking, drain and put to the side.
Put the bacon in a soup pot over medium heat. Once that starts to brown, add the onion and garlic.
At this point, your kitchen should start to smell amazing.
Once the bacon is cooked through and the onion is transparent and soft, add the chicken broth and water. Once that comes to a boil, add the potatoes.
Let the soup cook on a low boil for about 20 minutes and then add the heavy whipping cream and the reserved sausage we sautéed earlier. Heat this through and then salt and pepper to taste. Right before serving, add the kale. Once it's nice and wilted you are ready to serve.
I like to serve this with a nice hunk of freshly baked bread and to top off the soup I add a couple of mini mozzarella balls. It is delicious!
If you love soup during this time of year just as much as I do, you won't want to miss The Chopping Block's Autumn Soups and Stews demonstration cooking classes coming up at Lincoln Square on:
