Italian Potato Soup
Time needed
15 min
preparation
+
60 min
cooking
Serving Size / Yield
12
Ingredients
- 1 lg. onion, peeled and chopped
- 1 C. celery, chopped
- 2 lg. carrots, peeled and chopped
- 2 links sweet Italian sausage, casing removed
- 1/4 C. olive oil
- 4 med. potatoes, peeled and cubed
- 1 1/2 C. non-dairy coffee creamer
- 1 qt. chicken broth
- 1/4 C. white flour
- 1 tbs. Italian seasoning
- 1 tsp. fennel seed
- 1 tsp. garlic powder
- 1/2 tsp. coarse ground black pepper
- 1/2 tsp. kosher salt
Directions
Heat a large skillet and add in the olive oil and vegetables, except for the potatoes. Cook for a couple minutes and then add in the sausage, crumbling it as you add it. Cook this over medium-low heat. Cook until the vegetables are tender. Add the potatoes to a large soup pot with all but 1 cup chicken broth. Mix the flour with the creamer. Stir in the chicken broth. After the potatoes have come to a low boil, add in the vegetables. Bring this to a low boil and add the creamer and flour mixture through a strainer. Stir well, but be careful not to break anything up. Add in the spices and seasonings and let this thicken up slightly. It is now ready to serve. Enjoy.
