One of my hubby's favorite soups is Zuppa Toscana from Olive Garden, and after making a low fat Potato Leek Soup a few weeks ago, I thought I would merge the two recipes and the result was super yummy!!! The cheese I used is an Edam cheese I found at the local German Meat Market, but almost any cheese will work. Adding chopped kale just before serving would be a good addition as well.
Spicy Sausage and Potato Soup
1 lb spicy bulk sausage
2 med onion sliced
2 ½ lb potatoes, diced
1 Tbs butter
6 cups water
In a large pot or Dutch oven, brown sausage in a little olive oil, until crumbled and cooked through. Remove to paper towel lined plate, refridgerate.
In same pot, add a tablespoon or two of olive oil, butter and onion. Cook on low until onion is soft and translucent. Use this time to peel and dice potatoes.
When onion is done, add water, diced potatoes, cayenne, white pepper and bouillon. Heat on high to boiling, then reduce heat and simmer about 20 minutes until potatoes are soft.
Remove half of mixture from pot and puree in a blender with a little broth, return to pot with sausage. Heat another 10 minutes.
Serve with cheese.