How to Special Eating on a Dime Italian Sausage Potato Cream Soup

How to Special Eating on a Dime Italian Sausage Potato Cream Soup Delicious, fresh and tasty.

Italian Sausage Potato Cream Soup. Brown and crumble Italian sausage in a large stock pot or Dutch oven over medium-high heat. Remove sausage with a slotted spoon and drain excess drippings from pot. Return sausage to pot and add potatoes, chicken stock, ½ teaspoon salt, and ¼ teaspoon black pepper.

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.

You can have Italian Sausage Potato Cream Soup using 15 ingredients and 6 steps. Here is how you cook that.

Ingredients of Italian Sausage Potato Cream Soup

1. It’s of each Idaho potatoes – diced small (1 ¼ pounds).

2. It’s of butter.

3. You need of each leek - whites only- washed well – finely diced.

4. It’s of each small onion – finely diced.

5. Prepare of garlic – finely chopped.

6. Prepare of flour.

7. It’s of chicken stock.

8. It’s of thyme.

9. It’s of fennel seed.

10. Prepare of cream.

11. Prepare of salt.

12. You need of pepper.

13. It’s of Hot Italian pork sausage links- Cooked – Cut in half on a bias/ half moon shape (You can Double the sausage if desired).

14. It’s of parmesan cheese.

15. You need of parsley - chopped fine.

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In a large skillet, cook sausage over medium heat until no longer pink.

Italian Sausage Potato Cream Soup instructions

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.

In a heavy saucepan, brown sausage over medium heat.

Remove sausage to paper towels to drain.

Saute the celery, onion, thyme and salt in the reserved drippings until tender.