Week 6...I saw this and then I couldn't stop thinking about it until I made. And then I still couldn't stop thinking about it because it was super good and perfect for a cold, cold day.
Zuppa Toscana Slow cooker style (aka Potato and Sausage Soup)
1lb italian sausage
2 cans chicken broth
1 c water
1/4 c onion
3 large russett potatoes (cubed)
1 clove garlic
1/2 c bacon bits (Splurge and get real bacon bits)
1 cup whipping cream
Kale
Crumble italian sausage and put in crock pot with chicken broth, garlic, potatoes, onion and cook on high for 3-4 hours until potatoes & sausage are cooked. Add bacon bits, whipping cream and cut up kale right before serving. Top with your choice of cheese & serve with fresh bread.
2 cans chicken broth
1 c water
1/4 c onion
3 large russett potatoes (cubed)
1 clove garlic
1/2 c bacon bits (Splurge and get real bacon bits)
1 cup whipping cream
Kale
Crumble italian sausage and put in crock pot with chicken broth, garlic, potatoes, onion and cook on high for 3-4 hours until potatoes & sausage are cooked. Add bacon bits, whipping cream and cut up kale right before serving. Top with your choice of cheese & serve with fresh bread.
If you don't have 3-4 hours, you can bypass the slow cooker.
Remove sausage from casings; brown in a skillet, breaking up, until cooked through. Place onions and bacon in a large saucepan and cook over medium heat until onions are tender. Add garlic and cook 1 minute longer. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve.
Enjoy. Trust me you will.
1 comment:
We made this soup last night, in a stove top dutch oven. Simmered for about and hour before adding the potatoes, then added the cream and kale just before serving. Oh my goodness. SO good. I thought Bekah was going to lick her bowl clean!
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