I developed this soup after olive garden's. mine has more flavor and is creamier. I get raves over this soup. Hope you enjoy!
Step 1: Ingredients
1 pound hot Italian sausage (I use canino's brand)
8 oz sliced fresh mushrooms
1 small yellow onion, diced
2 cloves garlic minced
Red pepper flake
32 oz chicken stock
3 C water
5 pounds russet potatoes, peeled and diced
1 bunch kale, stems removed and diced
1 pint 1/2 and 1/2
1 c grated Parmesan / Romano cheese
Salt and pepper
Step 2: Brown Sausage
Brown the sausage. I like to keep it a little chunky.
Step 3: Add Onions and Mushrooms
Add onions and mushrooms. Sauté until onions are translucent and mushrooms are browned.
Step 4: Add Garlic and Chili Flake
Turn temperature down to medium. Add the garlic and chili flake and sauté a couple of minutes being careful not to burn the garlic.
Step 5: Add to Crockpot
Add mixture, stock and water to crockpot or soup pot. Let cook on low at least an hour.
Step 6: Meanwhile Prep Potatoes
Peel and dice potatoes. Boil potatoes in salted water for 5-6 minutes. They should not be cooked through...they will finish in the soup. Just removes some of the starch. Drain and rinse and set aside. If you want, you can just add the raw potatoes to the soup. I just prefer it less starchy.
Step 7: Add Potatoes and Kale
When broth is done, add potatoes and kale..cook an addition 40-60 minutes until potatoes are soft.
Step 8: Season and Add Cream
Add cheese. Season with salt and pepper, turn down heat! Add 1/2 and 1/2. It is important not to boil at this point. It will curdle the cream. Heat until just hot and serve!