Sausage Potato Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Sausage Potato Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Sausage Potato Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound Bob Evans® Italian
• Sausage Roll
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 (48 ounce) can sodium-free
• chicken broth
• 1 (6 ounce) package precooked
• chicken strips, cut into pieces
• 1 (20 ounce) package Bob
• Evans® Home Fries Diced
• Potatoes
• 1 tablespoon parsley, chopped
• 1 bunch fresh kale, washed,
• chopped into pieces
• In soup pot, crumble and brown sausage with olive oil over medium

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Add onions and saute for 3-4 minutes longer

Step 2: Technique & Execution

Add salt, peppers, broth, chicken pieces, potatoes and parsley

Step 3: Technique & Execution

Bring to boil and immediately turn down to simmer

Step 4: Technique & Execution

Simmer for 10 minutes add kale

Step 5: Technique & Execution

Cover and simmer for an additional 10 minutes

Step 6: Technique & Execution

Refrigerate leftovers.