Tuscan Style Potato Soup

By lexiegraham

Ingredients

• 2 heads of garlic
• Olive oil
• 2 cups finely chopped onion, divided
• 1/2 teaspoon pepper
• 1/2 teaspoon salt, divided
• 2 1/4 pounds cubed, peeled Yukon gold potatoes
• 4 cups chicken broth
• 1 cup half-and-half
• 4 ounces grated parmesan cheese
• 6 ounces hot Italian sausage, casings removed
• 3 ounces pancetta, chopped
• 1 cup trimmed spinach
• 4 tablespoons toasted pine nuts

Details

Preparation time 30mins
Cooking time 120mins

Preparation

Step 1

1. Preheat oven to 400.

2. Cut garlic heads for roasting and drizzle 1/2 teaspoon olive oil over each head; wrap in foil. Bake at 400 for 45 minutes. Cool & extract pulp.

3. Heat 2 teaspoons oil in Dutch oven over medium-high heat. Add 1 1/2 cups onion; sauté 5 minutes, stirring frequently. Stir in pepper, 1/8 teaspoon salt and potato; sauté 2 minutes.

4. Add broth & bring to a boil. Reduce heat and simmer for 20 minutes or until potatoes are very tender.

5. Place broth mixture and garlic pulp in blender or food processor. Return to Dutch oven and add half-and-half. Add half of the grated parmesan cheese. Cook over medium heat for 5 minutes.

6. Heat 1 teaspoon oil in large skillet over medium heat. Add remaining 1/2 cup onion; sauté for 6 minutes. Stir in 1/8 teaspoon salt, sausage & pancetta. Cook 8 minutes or until browned and crumbled.

7. Stir sausage mixture in with soup mixture. Add spinach & cook until wilted. Serve soup topped with remaining parmesan & pine nuts.