creamy zuppa toscana soup.

You are probably wondering why I am posting a soup recipe in the middle of spring. And I know winter is finally over (well, hopefully it's over) but this recipe is too good not to share. I know I will be making this in the summer (we have fans and AC, we'll be just fine!)

I've never had Olive Garden's Zuppa Toscana soup so I'm not even sure if this is what it tastes like. It's awesome nonetheless so you should definitely try this stellar recipe!

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INGREDIENTS:

3 cans (14 oz) chicken broth
2 cups heavy cream (whipping cream, milk, or half&half would probably work too)
1 lb Italian Sausage
½ pound bacon
4 russet potatoes
1 medium onion, diced
2 garlic cloves, minced
2½ cups chopped spinach or kale (I used some of each)
salt and pepper (to taste)

DIRECTIONS:

1. Cook and crumble the bacon. Set aside.
2. Cook the sausage in a pot. Once it is cooked through, add broth and spinach/kale.
3. Put lid on the pot and bring sausage, broth, spinch/kale to a boil.
4. Slice potatoes in half and make about ¼ inch slices. You can slice these into fourths making the potatoes more bite sized.
5. In a skillet over medium heat, sautee potatoes, diced onion, and garlic. Sautee until potatoes are tender.
6. Once potatoes are tender/cooked, add potatoes/garlic/onion to the pot of sausage/broth/spinch/kale. Also add the crumbled bacon.
7. Reduce heat and add heavy cream. Don't let mixture boil so it doesn't curdle.
8. Cook until heated through and add salt and pepper to taste.

Recipe Source: http://centslessdeals.com/2013/10/zuppa-toscana-soup.html/

crock pot potato soup.

I guarantee this recipe will 

1. make any cold evening a little warmer.

2. make your house smell incredible.

3. make all the bellies in your family very happy.  

Ingredients

• 2.5 lbs russet potatoes, diced, NOT peeled
• 2.5 tbsp Tastefully Simple garlic garlic*
• 1/2 yellow onion, chopped
• 32 ounces chicken broth or stock 
• 8 ounces cream cheese (I used 1/3 less fat)
• bacon, sour cream, chives or shredded cheese for garnish

*I didn't have this seasoning so I recommend using these ingredients to taste:

• 2 spoonfuls minced garlic
• 1/4-1/2 t garlic powder
• 1/4-1/2 t. dried dill
• 1/4-1/2 t. dried basil
• Some salt & pepper

Instructions

1. Combine potatoes, seasonings, onions and chicken broth in your crock pot.
2. Cook on low for 8 hours, or on high for 5 hours.
3. Put cream cheese in crock pot with the potato mixture. With potato masher, mash up all ingredients together.**
4. Serve warm topped with bacon, sour cream, shredded cheese & chives. Just make sure the cream cheese is completely melted and combined ;)

**The recipe suggested using a food processor to puree the soup. You can do this if you'd rather it not be so chunky. I personally enjoyed it chunky, and it made fewer dishes to wash too :)

***Check out my updated about me page- 1/27/14***

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Recipe Credits:

http://hannahholzmann.com/crock-pot-loaded-baked-potato-soup/ 

& 

http://www.thesustainablecouple.com/2013/02/tastefully-simple-garlic-garlic-knock.html