You don’t have to venture out to your favorite Italian restaurant to get this classic, decadently satisfying sausage and potato soup. This so-simple rendition is simmered to perfection in your own kitchen using the slow cooker. Heavy cream is the key to the rich, full-bodied broth–but if you wanted to lighten the soup up a bit, you can replace half of the heavy cream with half-and-half. If you’re going for that signature Olive Garden flavor, the key is to use *spicy* Italian sausage. That said, if you’re serving this to the kids, you may want to opt for a milder sausage. Serve this hearty soup with a light salad and, if you really feel like going all-out, some savory herbed breadsticks.
1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
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