Potato Zuppa

Name: Potato Zuppa
Ingredients: 1 pound Mild Italian Sausage, Ground; 3 stalks Celery, Thinly Sliced In Half-moons; 1 Tablespoon Olive Oil; 1 Tablespoon Butter; 1 Tablespoon Flour; 5 cups Water; 3 cups Redskin Potatoes, Halved And Thinly Sliced; 6 whole Green Onions, Sliced Most Of The Way Up; 1-1/2 Tablespoon Better Than Bouillon - Chicken; 1 teaspoon Fennel Seed; 1 teaspoon Italian Seasoning; 1/2 teaspoons Dried Basil; 1/2 teaspoons Salt; Freshly Ground Pepper, to taste; 3 cloves Garlic, Minced; 1 cup Heavy Whipping Cream

16 ingredients

6 steps

Ingredients

1 pound Mild Italian Sausage, Ground
3 stalks Celery, Thinly Sliced In Half-moons
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 Tablespoon Flour
5 cups Water
3 cups Redskin Potatoes, Halved And Thinly Sliced
6 whole Green Onions, Sliced Most Of The Way Up
1-1/2 Tablespoon Better Than Bouillon - Chicken
1 teaspoon Fennel Seed
1 teaspoon Italian Seasoning
1/2 teaspoons Dried Basil
1/2 teaspoons Salt
Freshly Ground Pepper, to taste
3 cloves Garlic, Minced
1 cup Heavy Whipping Cream

Directions

1

1. Place sausage and celery in a large soup pot and cook over medium heat to brown the meat.
2

2. Drain grease and stir in olive oil, butter and flour.
3

3. Slowly stir in the water, bringing to a boil.
4

4. Add potatoes, green onions, bouillon and seasonings (except for the garlic) and simmer for about 8 minutes, or until potatoes are soft, but not starchy and overcooked. After the first 5 minutes of cooking, toss in the garlic. (Waiting like this will result in a stronger, snappier garlic flavor).
5

5. Remove from heat and stir in the heavy whipping cream.
6

Note: if you prefer, you can substitute the water and Better than Bouillon for chicken broth.