If you’ve ever eaten this sausage and potato soup at Oliva Garden, it’s easy to make a reasonable facsimile of it at home.
Start with carton(s) of chicken broth.
For each carton, brown and crumble 1 pound of bulk (not link) Italian sausage (I recommend “sweet” Italian sausage,…
I liveblogged a similar version of this a while back. I make it pretty often. I use bulk boullion, though (Better Than Boullion), instead of boxed. You can get away with a lot less cream than is listed here, because I never found it particularly a “creamy” soup, but a heavy broth. I make it in five gallon batches and only use about 1/4 of a cup.
I also always use the spicy sausage, and add a bit of crushed red pepper, because it’s a spicy soup, but even then, the spice isn’t overwhelming, just that nice “kick”. We don’t put the kale in until just before serving (which is what you do in the restaurants), so it doesn’t overcook.
I love Dragon Age, a great many things Dragon age and especially Loghain Mac Tir. I also post about my real life, as a wildlife biology grad student and field herpetologist. Turtles, owls, dinosaurs and cute animals of many varieties will get blogged and reblogged here, along with other things that strike my fancy. My icon is my canon Warden, Rhianna Cousland, painted by the phenomenal Queendread.