Rustic Sausage Potato Soup Recipes

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TUSCAN SAUSAGE AND POTATO SOUP

This outstanding soup will be popular with the whole family. Though it feels special, it's actually quick to make. I like serving it with fresh hot rolls. -Lisa Sinicki, Erie, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h5m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 11



Tuscan Sausage and Potato Soup image

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink. Drain; set aside., In a Dutch oven, combine the potatoes, broth, water, onion, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until potatoes are tender., Stir in the Swiss chard, cream, bacon and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 10 minutes or until chard is tender.

Nutrition Facts : Calories 400 calories, Fat 29g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 1073mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

1-1/2 pounds bulk Italian sausage
3 pounds potatoes, peeled and sliced
3 cans (14-1/2 ounces each) chicken broth
2 cups water
1 cup chopped sweet onion
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups chopped Swiss chard
2 cups heavy whipping cream
8 bacon strips, cooked and crumbled

RUSTIC POTATO SOUP

This version of potato soup includes sausage, potato, and kale is a one-pot meal that can be prepared in under 20 minutes. The trick is to cut the potatoes into small cubes that cook quickly while the kielbasa and leeks are sautéeing and then partially mash the potatoes to thicken the soup. So Delicious!!

Provided by Chef mariajane

Categories     Low Cholesterol

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8



Rustic Potato Soup image

Steps:

  • Bring broth, potatoes and bay leaf to a boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 10 miutes. Discard bay laf. Using potato masher, coarsely break up potatoes, leaving some large chunks.
  • Meanwhile, melt butter in Dutch oven over medium heat. Cook kielbasa, stirring frequently, untl lightly browned in spots, about 4 minutes. Add leeks, and cook until soft, about 4 minutes.
  • Add potato mixture and kale to Dutch oven and simmer until kale is tender, about 5 minutes. Season with pepper and serve.

Nutrition Facts : Calories 657.1, Fat 39.5, SaturatedFat 14.9, Cholesterol 90, Sodium 1193.1, Carbohydrate 52.4, Fiber 5.2, Sugar 7, Protein 26.9

6 cups low sodium chicken broth
2 lbs red potatoes, peeled and cut into 3/4 -inch cubes
1 bay leaf
2 tablespoons unsalted butter
1 lb kielbasa, cut into 1/2-inch pieces
2 large leeks, white and light green parts only, cut in half lengthwise, then slice thin crosswise
1/2 bunch kale, stems removed and leaves cut crosswise into 1/4-inch striips (about 4 packed cups)
ground black pepper

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