Loaded Potato Soup
Sometimes, we have too many potatoes in our pantry that needs to be used quickly. Luckily, I have achieved a great recipe that turns many potatoes into a delicious soup!
[Serves 6]
Ingredients:
450 grams Italian sausage, roughly chopped 1 medium onion, diced 1 large carrot, peeled and diced 6 large potatoes, peeled and diced 1/4 cup flour 2 cups chicken or vegetable broth salt and pepper, for taste 4 cups heavy cream 4 Tbs shredded cheddar cheese​
Prepare by chopping all the ingredients, and setting them aside.
In a large pot, fry the Italian beef salami over medium heat until crisp. This should take about 3 minutes. Remove it from the pot and drain on a paper towel. Set them aside.​
In the same pot, cook the onions, carrots, and celery until the onions are translucent. Add the diced potatoes and cook for 4 minutes, stirring occasionally. Whisk in the flour and stir constantly over low heat until the mixture has thickened slightly. This should take about 5 to 7 minutes.
Add the broth and half of the beef salami. Season with salt and pepper.
Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for a thicker, creamier texture.
Add the heavy cream, simmer for 5 minutes. Adjust the thickness by adding water or stock according to how thick you want your soup to be.
Season to taste, and garnish with the remaining Italian beef salami, and cilantro leaves.
Enjoy!
