Yield: 8 servings
4 cups peeled, uniformly diced white or gold potatoes
4 cups chicken or vegetable stock
1 pound Italian sausage, ground or links, cut into bite-size pieces
1 medium red onion, diced
½ cup diced celery
½ cup shredded carrots
2 cloves crushed garlic
1 cup half-and-half
1 cup shredded Parmesan or other hard cheese
Salt and pepper, to taste
Add diced potatoes and stock to a large stockpot and place over medium-high heat. Bring to a boil, then lower the heat to medium-low and simmer for 20 minutes or until the potatoes are fork tender.
While the potatoes are simmering, cook the sausage in a large skillet over medium-high heat. Remove sausage from pan to plate and discard all fat but 1 tablespoon from pan. Add onion, celery, carrots and garlic to skillet and sauté until onions are translucent. Add sausage back into skillet and stir to combine. Remove any excess fat from the mixture.
Transfer the cooked sausage and vegetables to the stockpot with the stock and potatoes. Add half-and-half and cheese, stirring until all ingredients are combined and warmed through.
Optional ideas to sauté with vegetables: 1 cup either chopped kale, cannellini beans (cooked), broccoli or leeks
Alternative: Reduce white or gold potatoes to 2 cups and add 2 cups sweet potatoes.
Note: For maximum flavor, cool completely and let soup sit overnight in an airtight container in refrigerator. Before serving the next day, warm on stove top in saucepan over medium-low heat.
––Recipe developed for Edible Omaha by
Julie Kolpin and Mary Oswald