Creamy sausage-and-potato soup, simply omitting the greens.
SBy Skinwalker84
Servings
6
1 lb Italian sausage, casings removed
1 tbsp Extra virgin olive oil
1 piece Yellow onion, diced
4 clove Garlic, minced
0.5 tsp Red pepper flakes
5 cup Chicken stock
3 piece Russet potatoes, sliced into 1/4-inch rounds
1 cup Heavy cream
0.5 cup Parmigiano-Reggiano, finely grated
0.5 tsp Dried oregano
1 tsp Salt
0.5 tsp Black pepper
1 tsp Lemon juice
2 tbsp Fresh parsley, chopped (garnish)
Calories
701 kcal
Protein
27g
Carbs
30g
Fat
53g
Fiber
2g
Sugar
8g
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Build the Base
1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it into bite-sized crumbles, for 6 to 8 minutes until deeply browned. Leave the rendered fat in the pot.
1 lb Italian sausage, casings removed,
1 tbsp Extra virgin olive oil
2. Reduce heat to medium, add the onion and a pinch of salt, and cook for 4 to 5 minutes until softened. Stir in the garlic, red pepper flakes and dried oregano and cook for 30 seconds until fragrant.
3. Pour in the chicken stock, scraping up the browned bits from the bottom of the pot. Add the potatoes, the remaining salt and the black pepper, and bring to a boil.
5 cup Chicken stock,
3 piece Russet potatoes, sliced into 1/4-inch rounds,
1 tsp Salt,
0.5 tsp Black pepper
4. Reduce to a gentle simmer and cook for 12 to 15 minutes until the potatoes are tender but still hold their shape. Lightly crush a few potato slices against the side of the pot to thicken the broth.
Finish and Serve
5. Lower the heat and stir in the heavy cream and Parmigiano-Reggiano. Warm gently for 3 to 4 minutes without boiling, so the cream does not split.
1 cup Heavy cream,
0.5 cup Parmigiano-Reggiano, finely grated
6. Stir in the lemon juice to brighten the richness, then taste and adjust the seasoning. Ladle into warm bowls and garnish with fresh parsley.
