Tuscan Potato Soup




1/2 lb. hot Italian Sausage
1/2 lb. mild Italian Sausage
1 md. onion, chopped fine
6 baker potatoes, washed and sliced thin (I use a mandoline)
1 to 2 (15-1/2 oz. each) evaporated milk
2 pieces per bowl
Salt and pepper to taste


Take the sausages out of casings and fry in a Dutch oven until no pink remains. Drain most of the fat (don't discard all of the fat or rinse the sausage, you want the flavor), add the onions and saute until transparent. Add the potatoes, barely cover all with water, salt to taste, and cook until the potatoes are tender. Pour in evaporated milk, 1-2 large cans depending upon how creamy you want it. Heat through, adjust seasonings.

To serve, place 1 or 2 pieces of fresh kale in a soup bowl pour hot soup over. The soup thickens, like most potato soups, over night.

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