Soup of the Week: Zuppa Toscana – Spicy Potato Soup

Revisiting from 2023:

I was under the weather all weekend and this soup seemed like the perfect remedy.

Spicy Potato Soup (Zuppa Toscana)

1/4 cup butter
1 yellow onion, diced
2 celery stalks, chopped
1/2 tsp salt
1/4 tsp cayenne
½ lb spicy ground sausage (or ground beef)
¼ tsp crushed red pepper (opt)
1 bay leaf (remove before serving)
1 tsp crushed garlic
32 oz chicken broth
6 potatoes, well scrubbed, unpeeled – cubed or thinly sliced
2 cups milk
salt and pepper to taste
8 oz shredded cheddar or jack (opt – I like parmesan myself)

saucepan or instant pot

Melt the butter in a large saucepan over medium-high heat. Add the onions, celery, salt, and saute, stirring, until the onions are soft and lightly golden, about five minutes. Add sausage, crushed red pepper, cayenne, bay leaf, garlic, broth, & potatoes. Add milk Bring to a boil for 1 minute, stirring constantly. Reduce heat to medium-low, cover and let simmer, stirring occasionally for 30 minutes until potatoes are soft. Add additional salt and pepper to taste. Serve topped with grated cheese.

Instant pot directions: on the saute setting, melt the butter, add the onions, celery, salt, and saute, stirring, until the onions are soft and lightly golden, about five minutes. Add sausage, crushed red pepper, cayenne, bay leaf, garlic, broth, & potatoes. Cover and use the soup setting for 20 minutes.

Let depressurize, open, stir, and add milk. Using the saute setting, bring to a quick boil, stirring constantly, then turn to the Keep Warm setting and let everything simmer for about 5 minutes. Add additional salt and pepper to taste Serve topped with grated cheese.