Ingredients: |
Ingredients: 1 lb. ground mild italian sausage
8 slices bacon, diced
1 medium yellow onion, peeled and diced
2 cloves garlic, minced
2 T. flour (cornstarch can be substituted)
32 oz. chicken stock
4 large russet potatoes, peeled and diced into ½ inch pieces
1 c. heavy cream
1/2 bunch kale, de-stemmed and torn into bite sized pieces
Salt and pepper to taste
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Directions: |
Directions:Crock - Pot Recipe
1. Heat large skillet over medium high heat and brown sausage. Drain.
2. Fry bacon and set aside to a plate.
3. Add onion and minced garlic and cook slightly.
4. Add sausage, onion and garlic to the bottom of the slow cooker.
5. Add peeled potatoes, cover with chicken stock and water (if necessary) to completely cover potatoes and sausage.
6. Cover and cook on low for 5-6 hours, or high for 3-4 hours. Potatoes should be soft.
7. Before serving, whisk together heavy cream and cornstarch or flour until well mixed. Pour mixture into slow cooker, add kale and stir to combine.
8. Cover and cook on high for 30 minutes until soup has thickened slightly.
9. Salt and pepper to taste, then serve warm.
Instant Pot Recipe
1. Set a 6-quart instant pot to saute setting. Add a drizzle of olive oil and italian sausage. Cook, stirring frequently until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks. Drain excess grease.
2. Add bacon and cook until crispy, remove with slotted spoon to plate.
3. Add onion and garlic. Cook, stirring frequently, until onions have become soft, about 2-3 minutes.
4. Stir in chicken broth and potatoes.
5. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, do a natural pressure release for 10 minutes, then a controlled quick release.
6. When the pin drops, open the lid.
7. Whisk together flour/cornstarch and heavy cream, then add to pot, along with kale. Stir often and let heat through.
8. Season to desired taste and serve warm. |
This recipe for Zuppa Toscana Soup is from