Sirve:
4-6 servings
Pieza:
4.5 Qt. Mini Braiser Pan with Cover (Limited Edition)
Contribuido por:
Carolyn Evans
Ingredientes
Descripción de la Receta:
Decadently satisfying sausage and potato soup with a few other key ingredients will make this your favorite go-to recipe for soup. This simple rendition is simmered to perfection in the 4.5 Qt. Mini Braiser Pan. Serve this hearty soup with a light salad and if desired, some savory herb bread sticks.
1
yellow onion, diced
1
head of garlic, peeled and minced
1
16 oz
Italian sausage, ground
(453
g)
2
large russet potatoes, cubed
4
cups
white beans, precooked or 2 - 15.5 oz cans
(1048
g)
4
cups
chicken broth
(950
ml)
2
cups
half and half
(475
ml)
2
cups
fresh kale, chopped
(134
g)
1⁄2
tsp
red pepper flakes, optional
(1
g)
Preparación :
- Preheat pan over medium-low heat until several drops of water sprinkled in pan skitter and dissipate, approximately 7 – 10 minutes.
- Cut ends and peel skin off of sweet onion, and garlic, dice each. Place onion and garlic in preheated pan and sauté over medium low heat for 5 – 7 minutes, or until onion is translucent.
- Add fresh ground sausage and sauté until cooked and sausage turns brown.
- Add cubed potatoes, cooked white beans, and chicken broth. Simmer over low heat for approximately 1 hour or until potatoes are completely cooked.
- Add half and half; cook an additional 30 minutes. Flavors will blend as soup simmers.
- Add kale and red pepper flakes; cook 10 minutes.
- Remove from heat, let soup rest 5 minutes before serving.
Consejos:
- Substitute Italian sausage for meatless vegan crumbles.
- Substitute chicken broth for vegetable broth.
- Substitute half and half for hemp, coconut or rice milk.
- Optional toppings: grated cheddar or parmesan cheese, seasoned croutons and diced onions.
Preparación
Consejos
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