Sunday, September 16, 2012

Olive Garden Potato Soup



Imagine, if you will, it's Fall, and your family is having a pot luck, where everyone is to bring a dish.  Now, picture finding a soup loaded with sausage, potatoes, and bacon on the buffet table.  That is where I found this dish almost two years ago and after getting a copy of the recipe from my sister-in-law I've never looked back.  It's so yummy, and is guaranteed to warm you up on a cool day.  Plus, you can make it either as a crock pot, (just cook the sausage before adding it to the pot), or as an on the stove top dish.  I'll give you the big buffet pleaser recipe first, then the crock pot recipe.  Unless you have a ginormous mammoth sized crock pot (which I don't), you'll want to use smaller quantities.



Olive Garden Potato Soup




Ingredients:



  • 2 lbs Italian sausage 
  • 4 large potatoes, cubed or sliced thin
  • 2 large onions, chopped
  • 14-16 slices bacon, cooked and crumbled
  • 4 cups chicken broth
  • 2 quarts water
  • 2 cups whipping cream
  • 4 cups chopped curly kale



Instructions:



  • Cook and crumble sausage and bacon, drain, and set aside.
  • In a small amount of oil cook onion, add garlic and potatoes, saute.
  • Place in a large pot, add water and broth, cook on medium till potatoes are tender
  • Add sausage, bacon, salt and pepper to taste, cook for 10 minutes
  • Add cream and kale, cook another 10 minutes









Crock Pot Olive Garden Potato Soup:




Ingredients:




  • 1 lb Italian sausage, cooked 
  • 4 large potatoes, cubed or sliced thin
  • 1 large onions, chopped
  • 6-10 slices bacon, cooked and crumbled
  • 4 cups chicken broth
  • 2 cups water
  • 1 can evaporated milk
  • 3-4 cups chopped curly kale(up to you)




Instructions:


  • Combine the first 6 ingredients in a crock pot and cook on low 6-8 hours, high 3-5 hours.
  • About 30-45 minutes before time, add the kale and evaporated milk.



Enjoy the soup! It's wonderful!


Source: My sister-in-law Matilda at a family get together =)

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