Easy Way to Cook Favorite Hot Sausage & Potato Soup

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a distinctive dish, Hot Sausage & Potato Soup. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Hot Sausage & Potato Soup Recipe. Check Out Johnsonville Sausages On eBay. We Have Almost Everything On eBay.

You can have Hot Sausage & Potato Soup using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Hot Sausage & Potato Soup

1. It’s 1 lb of Hot Sausage.
2. Take 1 of yellow onion (diced).
3. You need 5 of russet potatoes (pennies).
4. You need 2 of large cloves garlic (grated).
5. It’s 48 oz of low-sodium chicken broth.
6. Take 1 bunch of kale (1 inch chopped).
7. It’s Dash of salt.
8. Take Dash of ground thyme.

You can adjust the spice profile by choosing different.Sear the sausages on the hot side.Now, lay the sausages on the hot side of the grill one-by-one.Take care that there is a little space on either side of each sausage so that they can cook evenly.

Hot Sausage & Potato Soup step by step

1. Sauté onion and garlic in olive oil.
2. Brown sausage, then add chicken broth and bring to boil.
3. Add potatoes and kale and simmer for 5 minutes.
4. Add 8oz heavy cream, 1 tsp thyme, 1 tsp salt and simmer for 5 minutes.
5. Serve hot! (Preferably with bread 😉).

Hot Italian is my preference — either ground sausage sold in bulk or as links — but really, no matter the variety, sausage is a true dinner miracle.It's so packed with seasoning that you hardly need to do much to turn it into a meal.Herbed Italian sausage and lentils is an easy and filling stew that's a unique way to highlight the anise and fennel flavors often present in the sausage.

As when pan-frying, if the sausage casings are connected, cut them apart before cooking them.Turn the sausages after two minutes.I think every Italian family makes this dish, with slight variations of course, within their own family traditions.While this is a fairly standard way of making sausage and peppers, my family uses olive oil rather than butter, uses little or no herbs (fresh basil is always nice here), red wine rather than white, and some crushed or diced canned tomatoes, or marinara sauce.Using nylon tongs (never a fork), carefully place uncooked refrigerated sausage into positions on the bottom grill plate.