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Soup: Italian Potato Soup




Source of Recipe


Tim Flynn, TX


List of Ingredients




10 medium potatoes
2 pounds sweet Italian sausage
1 tbsp. minced garlic
3 strips of bacon
fresh spinach to taste (10 ounce bag)
2 tbsp. of good olive oil
1 large can of evaporated milk
1 pint of half and half
chopped onion to taste
salt and pepper to taste


Recipe



Wash potatoes and slice thin leaving the peel on, place in a large pot and cover with water. Place on a stove, medium heat, and cook until potatoes are soft---don't drain. In a large skillet add olive oil, garlic and chopped onion.

Cook until onion clears, turns translucent. Add to pot containing the potatoes. Fry bacon until crisp, let cool to the touch, crumble into the potato pot. Fry sausage until it is done, strain off the fat---(save 2 tbsp.), slice the sausage into chunks and add it to the potato mixture.

Add 2 tablespoons of sausage fat back to skillet in which the sausage was cooked, on low heat add the cleaned, de-stemmed and washed spinach. Cover and cook for about 3 minutes. Drain fat from the spinach and add it to the soup pot. Add evaporated milk and half and half to the pot and cook for about 20 minutes. Serve with bread sticks and top the soup with parmesan cheese.

SERVES 10