Creamy Potato Soup with Italian Sausage Recipe

Introduction

In the world of comfort food, few dishes can rival the heartwarming appeal of a bowl of creamy potato soup. Add some zesty Italian sausage to the mix, and you’ve got a winning combination that will have your taste buds dancing. This article will guide you through a delightful and easy-to-follow recipe for Creamy Potato Soup with Italian Sausage.

The Perfect Blend of Flavors

The magic of this recipe lies in the perfect blend of creamy, rich potatoes and the bold, savory flavors of Italian sausage. It’s a dish that’s equally at home on a cold winter’s night as it is at a summer cookout. Let’s dive right into how to create this culinary masterpiece.

Ingredients

Here’s what you’ll need:

For the Soup

• 4 large russet potatoes, peeled and diced
• 1 lb Italian sausage
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups whole milk
• 2 tablespoons butter
• Salt and pepper to taste
• 1 teaspoon dried thyme

For Garnish

• Shredded cheddar cheese
• Chopped green onions
• Crispy bacon bits
• Freshly ground black pepper

Preparation

1. Sauté the Italian Sausage

Start by heating a large pot over medium-high heat. Crumble and brown the Italian sausage until it’s fully cooked. Remove the sausage from the pot and set it aside.

2. Sauté the Onion and Garlic

In the same pot, add chopped onion and minced garlic. Sauté them until they become fragrant and the onions turn translucent.

3. Cook the Potatoes

Add the diced potatoes to the pot and stir them with the sautéed onions and garlic. Cook for about 5 minutes until the potatoes start to soften.

4. Pour in the Broth and Cream

Pour in the chicken broth, heavy cream, and whole milk. Stir well, making sure the ingredients are fully incorporated. Bring the mixture to a gentle simmer.

5. Season the Soup

Add the dried thyme, butter, salt, and pepper to the pot. Let the soup simmer for about 20 minutes, or until the potatoes are tender and fully cooked.

The Creamy Finale

Now, the best part:

6. Blend the Soup

Using an immersion blender, puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender and blend until smooth.

7. Reunite with Sausage

Return the cooked Italian sausage to the pot. Allow the soup to simmer for a few more minutes to reheat the sausage.

Serving

Ladle the creamy potato soup with Italian sausage into bowls. Top each serving with shredded cheddar cheese, chopped green onions, crispy bacon bits, and freshly ground black pepper. Serve it with warm crusty bread for a satisfying meal.

Conclusion

Creamy Potato Soup with Italian Sausage is a delightful fusion of comfort and flavor. It’s a dish that’s sure to warm your soul on a chilly day and impress your guests at any gathering. So, why wait? Grab your ingredients and start cooking this delicious soup now!

FAQs

1. Can I use sweet Italian sausage for a milder flavor?

Absolutely! Sweet Italian sausage is a great choice if you prefer a milder, slightly sweet taste in your soup.

2. What can I substitute for heavy cream if I want a lighter version?

You can use half-and-half or whole milk for a lighter version of this soup. It will still be creamy and delicious.

3. How can I make the soup vegetarian?

Simply omit the Italian sausage and use vegetable broth instead of chicken broth to create a flavorful vegetarian version.

4. Can I freeze this soup for later?

Yes, you can freeze this soup in airtight containers. Just be sure to thaw and reheat it gently on the stovetop.

5. What side dishes go well with Creamy Potato Soup with Italian Sausage?

Crusty bread, garlic bread, or a fresh green salad make excellent side dishes to complement the flavors of this soup.

Source: mantitlement.com

Yield: 8

Green Bean Casserole Recipe

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Green Bean Casserole is a classic side dish that's perfect for holidays, family gatherings, or any time you want a comforting and flavorful addition to your meal. This recipe combines tender green beans, a creamy mushroom sauce, and a crispy fried onion topping for a dish that's sure to please everyone at the table.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• FRIED SHALLOTS
• 3 large shallots, peeled and very thinly sliced into rings
• 1/4 cup` flour
• 1/4 tsp salt
• vegetable oil for frying
• CASSEROLE
• 1 1/2 lbs green beans, trimmed
• 2 cups half and half, or cream
• 1/2 ounce dried mushrooms (I used Shitake)
• 3 Tbsp butter
• 3 Tbsp flour
• 1/3 cup dry sherry (not cooking sherry)
• 1 cup shredded Gruyere cheese, divided. (I measure out a heaped cup.)
• salt and fresh cracked black pepper to taste
• dash of fresh grated nutmeg, or more to taste

Instructions

SHALLOTS

• Note: you can fry the shallots first, or while the casserole is cooking. Fill a saucepan with 2 inches of oil and heat on medium high until hot, or a clip on thermometer reads 325°F
• Mix the flour and salt together, then gently toss the shallots in the flour, carefully separating the rings as you add them.
• Fry the shallots, in batches, until golden, it should take under 2 minutes if your oil is hot enough. Drain on paper towels. Note: remove any brown bits from the oil in between batches, so they don't burn.

CASSEROLE

• Heat the cream to a simmer, then remove from the heat and add the dried mushrooms, stirring well. Cover and let sit for 30 minutes.
• Preheat the oven to 350°F
• Trim the beans but leave them whole. Blanche them in a large pot of boiling water for a total of about 3 minutes, just to take the raw edge off, they will still be crunchy.
• Prepare an ice bath in a large bowl. Drain the beans and immediately plunge them into the ice water to stop the cooking and set their bright color. Add more ice if necessary to keep the water cold, then drain the beans on a clean towel.
• Puree the mushrooms and cream in a food processor or high speed blender until smooth. You may still have some texture to your sauce, that's ok, just get it as smooth as you can.
• Melt butter in a medium pan and add the flour to make a roux. Stir constantly for about 2 minutes over medium heat, but don't let it take on color.
• Add the sherry to the pan and stir or whisk well until blended, let the mixture cook for a minute, stirring or whisking constantly. Then add the mushroom sauce and whisk until the mixture comes to a simmer and is smooth and thickened. Remove from heat and stir in 1/2 cup of the cheese. Season with salt and pepper to taste. Start with 1/2 teaspoon of salt, but you will likely need more. Add a dash of nutmeg to taste. (Don't skip this step, the flavor is so wonderful.)
• Layer half your beans into your casserole, then drizzle half the sauce over the beans, nudging the sauce down and around all the beans. Repeat with the remaining beans and sauce. Try to get the sauce evenly distributed.
• Sprinkle the top with the remaining cheese and bake for 35-45 minutes, until golden and bubbly. Note: tent the casserole loosely with foil about halfway through if it browns too much. Top with the fried shallots and serve immediately.