Creamy Italian Sausage and Potato Soup

Servings: 6

Total Time: 40 minutes

RECIPE

INGREDIENTS:

• 1 pound mild Italian sausage
• 2 pounds Russet potatoes, diced
• 6 cups low-sodium chicken stock
• 3 cups chopped kale or spinach
• 1 cup heavy cream
• ½ cup shredded parmesan cheese
• Kosher salt and black pepper, to taste
• Olive oil, for garnish

PREPARATION:

1. In a large stockpot or Dutch oven, brown and crumble the mild Italian sausage over medium-high heat. Once cooked, use a slotted spoon to remove the sausage from the pot and drain off any excess drippings.
2. Return the browned sausage to the pot and add the diced Russet potatoes, low-sodium chicken stock, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to medium and let it simmer until the potatoes become tender. This usually takes about 10-12 minutes.
3. Using a slotted spoon, take out half of the cooked potatoes and transfer them to a separate bowl. Mash these potatoes, then return them to the pot.
4. Stir in the chopped kale or spinach leaves, heavy cream, and season with additional salt and pepper according to your taste. Continue to cook until the kale or spinach becomes tender, which should take around 2-3 minutes.
5. When serving, garnish each serving with a generous amount of shredded parmesan cheese, freshly cracked black pepper, and a drizzle of olive oil. Enjoy!