Frigid temps arrived this weekend. No snow here, but plenty up in the mountains so the view should be pretty once the clouds disperse. I spent the weekend cooking and packaging meals so I wouldn’t have to do much during the week.
Tax time is my busy season, and I still want to put in a few hours of writing each day, so prepped meals give me a bit of extra time each day. It is definitely soup time. I made a nice Spinach-Tomato Soup and will probably make this recipe mid-week.
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 cheese – I like parmesan myself)
saucepan or instant pot
Annie DeMoranville 