Soup.

So the other day at church my friend Joanne made a big pot of a spicy potato soup that had spicy sausage and cabbage in it for coffee hour.  Super yummy! But she didn’t have a recipe.  She listed off her ingredients verbally, and I went home and came up with this.  It wasn’t exactly the same as hers, but still super yummy!

Spicy Potato Soup w/ Bok Choy

1 lb spicy Italian Sausage
1 1/2 – 2 lbs of Potatoes, cut into bite sized pieces (I leave the skin on)
1 large head of Bok Choy (2 1/2 lbs) chopped
6 C chicken stock or broth
2 C half and half
1 onion diced
2 Tbsp garlic minced
1 1/2 ts oregano
1 1/2 ts basil
1/2 tsp cayenne
2 tsp tabasco sauce
Salt and fresh ground black pepper to taste

  1. Brown sausage on medium heat in heavy bottomed soup pan or Dutch oven (drain if you don’t want your soup tinted orange, I skipped this step :-) )
  2. Add chicken broth/stock and half and half
  3. Add potatoes, onion, garlic, basil, oregano, cayenne, and tabasco sauce
  4. Simmer on low heat for 1 1/2 to 2 hours until potatoes are soft
  5. Taste and add salt and pepper
  6. Roughly chop the bok choy and add to soup
  7. Simmer on low just until bok choy wilts, about 10-12 minutes
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4 Responses to Soup.

  1. Shenee says:

    This looks amazing! The bok choy catches me off guard but it sounds fantastic. : )

  2. Margie says:

    I make this soup fairly regularly, as a version of Olive Gardens Tuscana soup. The restaurant uses kale or spinach in their version, and since I don’t like “greens” of any sort (I know, I know) I usually just leave it out. But I do like bok choy! What an interesting substitution – one I am definitely going to try soon. Thanks. I just found your blog and I have to say, I really enjoy it!

    • Anna says:

      hehe! I love greens, but I loved bok choy especially in this because it stays green and regular cabbage just sort of blends in with the rest of the soup.

      thanks for stopping in, and welcome to my nutty little world ;-)

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