With green onions, bacon bits and a dollop of sour cream.
Slow Cooker Zuppa Toscana
Mashing half of your potatoes when the soup is almost done gives you a thicker, creamier texture.
Recipe Summary Slow Cooker Zuppa Toscana
Slow cooker version of a famous restaurant soup. Easy taste of Italy brought home.Ingredients | Baked Potato Soup Paula Deen Crock Pot
1 pound bulk pork sausage
1 large yellow onion, chopped
2 tablespoons minced garlic
4 large russet potatoes, chopped
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch red pepper flakes
1 (32 ounce) container chicken broth
2 cups water, or as needed
1 cup heavy whipping cream
1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces
¼ cup shredded Parmesan cheese (Optional)
Directions
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain and discard grease.
Place potatoes in a slow cooker (such as Crock Pot®). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours.
Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.
You can also cook on High for 3 to 4 hours.
Info | Baked Potato Soup Paula Deen Crock Pot
prep:
15 mins
cook:
5 hrs 38 mins
total:
5 hrs 53 mins
Servings:
8
Yield:
8 servings
TAG : Slow Cooker Zuppa Toscana
Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Potato Soup Recipes,
