Potato soup warms the bones on a chilly autumn day. Amber and I had been craving potato soup and since the weather has turned, why not put in on the menu! Regular potato soup.. you know, the creamy cheesy version.. sounded delicious, but I wanted something different. That’s when I remembered the Zuppa Toscana dish from the Olive Garden. Potato soup with a Tuscan twist! Now that’s what’s on the menu!
This soup can be very very rich…if you let it. I struggled to come to terms with how much heavy cream, half & half, or plain old milk I wanted to use. NOTE: I did not use all three in this recipe don’t worry. 🙂 In fact, I decided to only use 2% milk and low sodium chicken broth, while letting the heavy cream and half & half watch from the sidelines of my fridge. The combination worked out and a delicious soup resulted.
Finishing the soup with a sprinkling of Parmesan cheese and parsley adds the perfect finishing touch. Have a night in and warm up with this hearty Tuscan potato soup.
- 1 pound sweet Italian sausage
- 4 strips turkey bacon cubed
- 4-5 cups of cubed potatoes (I used Idaho)
- 4 cups low sodium chicken broth
- 4 cups of 2% milk (room temperature)
- 1 whole medium yellow onion diced
- 1 tablespoon diced fresh rosemary
- 1½ tablespoons diced fresh parsley
- ½ teaspoon dried oregano
- 4 cups chopped kale
- Salt and Pepper to taste
- 3 tablespoons olive oil
- Brown the pork and turkey bacon in a skillet. Drain the excess fat and set aside.
- In a large stock pot, add the olive oil and onions. Let the onions sweat until they are tender.
- Add the meat back to the pot along with the rosemary, parsley, oregano, salt and pepper. Cook for a few minutes longer so the flavors melt together.
- Stir in the potatoes, chicken broth, and milk. Bring to a boil and then turn down the heat to a simmer. Cover and simmer for 30 minutes.
- In the last 5 minutes of cooking, add the kale.
- Ladle into a bowl and enjoy!