This post is brought to you by OXO.
Even though the snow’s almost gone (YAY!!!), and it’s warmed up (and by that I mean it’s been in the mid-30’s…That’s warm here on the prairie), I’m trying not to get my hopes up too high that spring might be just around the corner. We’ve had frost and snow in late May before. We’ll likely get snow again in the next couple weeks. But even though it’s spring-like right now, I’m still craving warm, comforting, hearty soups, like this Italian Sausage and Potato Soup.
I came across this recipe when looking for something different to do with leftover Italian sausage I had. Jay and I liked it enough that I saved the recipe (the bambino doesn’t seem to like any soups other than tomato). I chose to make it again because it would highlight the three new tools OXO sent me to test out.
I had a vegetable chopper that my mom had given me, but sadly, it couldn’t handle potatoes, and it broke. I was afraid this one would as well, but I was pleasantly surprised:
And even after multiple slices of potatoes, the cutting blades were fine.
I was also impressed by the Ground Meat Chopper.
Having never used one of these until I made this soup, I thought this was so cool! Yes, I geek out over kitchen things. It very quickly broke up the bulk sausage into finer pieces than my usual method of using a spatula does.
And after the soup was done, I used the Silicone Ladle:
I liked that the bottom is sort of squared, compared with a standard ladle. It made it much easier to scrape sausage bits from the sides of my pot.
- 4 Tbsp. olive oil
- 1-2 cloves garlic, minced
- 1 lb. ground Italian sausage, mild or hot
- 1 Tbsp. onion powder
- 2-3 Russet potatoes, diced
- salt and pepper, to taste
- 2 Tbsp. flour
- 4 C whole milk
- 1 Tbsp. chopped parsley
Heat the olive oil in a large pot (at least 4-Qt.). When the oil shimmers, add the garlic and cook for 30 seconds. Add in the sausage, breaking into smaller chunks. Cook until the sausage is browned and no longer pink. Add the onion powder, the potatoes, and season with salt and pepper. Cook for about 5 minutes, stirring the mixture occasionally.
Sprinkle the flour over the meat and potatoes, and toss to coat. Cook for 2-3 minutes. Add the milk.
Bring to a boil, then reduce the heat to a simmer. Cook for 20 minutes or until the potatoes are fork-tender. Add additional salt and pepper if necessary.
Top individual servings with the chopped parsley.
Recipe Source: Tasty Kitchen
DISCLOSURE: I received the above-pictured tools to use in a recipe. No other compensation has been provided. All thoughts and opinions are my own. It’s no secret I love OXO’s products!