Don't worry, I'm no soup Nazi!
I love soup. When it gets cold outside there is nothing more that I want in my belly than a hot, hearty, healthy, yummy, soup. I used to be ridiculously picky about food & I would never touch soup because I didn't know what all was in it. Then I grew older and wiser and started trying new things, much to my mothers astonishment. One day at Olive Garden I decided to try the sausage & potato soup and boy was it a good decision! After that day I was obsessed with this soup and my best friend who worked at Olive Garden surprised me one day after getting the recipe from one of the cooks. What an awesome friend indeed! Ever since I have made this soup on a regular basis and I have now tweaked it to make it healthy and to my liking. I hope you all try out this delicious recipe and enjoy it as much as I do!
Olive Garden's
Terri's
My sister told me that my soup does not look like the one at Olive Gardens so I posted a pictures. As you can see the only real difference is the white color of OG's. The reason for this is the Heavy Cream used. I do not use this in my recipe because of the extra fat it puts in the soup. I use skim milk and trust me you can't really taste the difference it just makes it a lighter color & lighter soup.
Recipe:
4 Slices of Turkey Bacon
1 White Onion
1 1/2 Tbsp of Garlic Paste (or fresh minced garlic)
1 pound of Italian Turkey Sausage *I like the sweet Italian*
1 1/2 Tbsp of crushed red pepper
3-4 Potatoes
6 Chicken Bouillon cubes
10 cups of water
1 cup of skim milk
salt to taste
1 bunch of fresh Kale
Cooking Directions:
Step 1: Cook the turkey bacon and then set aside and rip up into pieces.
Step 2: Cook the turkey sausage with the crushed red pepper then set it to the side.
Step 3: Dice the onion up then put the onion, crumbled turkey bacon, & garlic paste in your soup pot on low heat stirring occasionally for 10-15 mins *be careful not to burn the onions!! Use low heat!*
Step 4: Add the 10 cups of water & 6 Chicken Bouillon cubes to the onions, bacon, & garlic bring to a boil
Step 5: Dice up the potato's into bite size chunks and add them to the boiling soup.
Step 6: turn the soup down to medium heat, now add the turkey sausage and the cup of skim milk.
Step 7: take the fresh kale, wash it off and then tear the leaves of into little bite sized pieces & then add to the soup.
Step 8: Let this soup cook on low heat for at least 30 minuets. Once the potato's are soft it is ready to serve!
Now, most of the time I don't use the full pound of sausage and I usually only use 3 potato's since I try to make this soup healthier than it already is! I like it to be really brothyy so sometimes I add a little more water & milk. I also LOVE Kale. LOVEEE it! So, I use a TON in my soup and I like it cooked so I add it right after I add the sausage. The original recipe says wait until right before serving.
If anyone does try making this soup let me know how you like it & any variations you might have tried.
Until next time
