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01-03-2011, 01:01 PM
#11
Banned
Join Date: Mar 2010
Location: Connecticut shoreline
Posts: 2,024
Originally Posted by wpquilter
a recipe for a good potatoe soup. I love the potatoe soup from O'Charlie's but I can't find one that comes anywhere near this soup. Can anyone help me?
http://www.ifood.tv/recipe/two-color-soup
01-03-2011, 05:19 PM
#12
Junior Member
Join Date: Dec 2009
Location: Northern Minnesota
Posts: 201
This is my favorite but I will be trying some posted here!! This is similar to the Olive Garden potato sausage soup.
FYI I am not so "fussy" with the cooking instructions but this is as the recipe was given to me.
Zuppa Tuscana
Similar to a soup served in the Olive Garden restaurant.
1 16 oz package mild or spicy Italian sausage links
or bulk sausage crumbled and cooked until done. (This is what I used)
6 slices bacon
1 med onion chopped (about3/4 cup)
2 to 3 garlic cloves, finely minced
1 Quart water (I have used chicken stock in place of water and bouillon)
2 tablespoon chicken base or instant bouillon granules
2 medium all purpose potatoes, cut ¼-inch-thick slices (I like more potato)
2 cups shredded kale
1/8 to ¼ teaspoon crushed red pepper (optional) (I don’t use)
1/3 cup heavy whipping cream
1. In a large cooking pot or Dutch over, cook sausage over med-high heat until done. Remove from pan if using links bias-slice them into ½ inch slices: Set aside. Drain fat.
2. In same cooking pot, fry bacon until crisp; remove; drain on paper towels; crumble and set aside. Drain all but 1 tablespoon bacon fat from pot.
3. Add onions to same cooking pot and cook over med heat until softened. Add garlic and cook 1 minute. Add water, chicken base, and potatoes. Bring to a boil, reduce heat and simmer covered for 15 minutes or until potatoes are tender.
4. Return the cooked sausage and crumbled bacon to the pot. Add kale and crushed red pepper if using. Simmer 4 minutes. Stir in cream and cook until heated through, without boiling. Serve hot
FYI I am not so "fussy" with the cooking instructions but this is as the recipe was given to me.
Zuppa Tuscana
Similar to a soup served in the Olive Garden restaurant.
1 16 oz package mild or spicy Italian sausage links
or bulk sausage crumbled and cooked until done. (This is what I used)
6 slices bacon
1 med onion chopped (about3/4 cup)
2 to 3 garlic cloves, finely minced
1 Quart water (I have used chicken stock in place of water and bouillon)
2 tablespoon chicken base or instant bouillon granules
2 medium all purpose potatoes, cut ¼-inch-thick slices (I like more potato)
2 cups shredded kale
1/8 to ¼ teaspoon crushed red pepper (optional) (I don’t use)
1/3 cup heavy whipping cream
1. In a large cooking pot or Dutch over, cook sausage over med-high heat until done. Remove from pan if using links bias-slice them into ½ inch slices: Set aside. Drain fat.
2. In same cooking pot, fry bacon until crisp; remove; drain on paper towels; crumble and set aside. Drain all but 1 tablespoon bacon fat from pot.
3. Add onions to same cooking pot and cook over med heat until softened. Add garlic and cook 1 minute. Add water, chicken base, and potatoes. Bring to a boil, reduce heat and simmer covered for 15 minutes or until potatoes are tender.
4. Return the cooked sausage and crumbled bacon to the pot. Add kale and crushed red pepper if using. Simmer 4 minutes. Stir in cream and cook until heated through, without boiling. Serve hot
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