I fell in soup love with this soup at Olive Garden, and of course the warm garlic breadsticks that went along with it.
But, I had to have this soup on a regular basis so I figured out how to make my own. It’s easy and quick. I use frozen chopped onions and frozen breakfast potatoes to make prep time moves right along!!!
I also like to make a big pot of the soup and share with anyone else that has the same soup addiction.
First thing I did was to brown 1 pound of spicy hot sausage and one cup of frozen chopped onion or use one large onion that has been chopped. When that is done, I sprinkled in a heaping tablespoon of flour and left that cook for a minute or two. This flour step is optional, I just like my milk based soups to have a little more creaminess/thickness to them.
Next, pour in 4 cups of chicken stock and about 3-4 cups of the frozen breakfast potatoes (I used 4 cups but then I love potatoes). Let this come to a very light simmer and cook gently until the potatoes are tender.
Add in 1 pint of light cream and about 1/4 to 1/2 cup milk, depending on your preferred consistency. While the soup is heating up again, tear up about 2 handfuls of either spinach or kale. I have used both, and surprisingly, I think I like the spinach better.
I could hardly wait for this to finish cooking. Serve with your favorite bread and enjoy!!