Potato Zuppa recipe

Monday , April 03, 2017 - 9:28 PM

ANGIE ERICKSON, Standard-Examiner Staff

This recipe comes from the Standard-Examiner Recipe Exchange Cookbook and was submitted by Cathi Raye.


1 pound ground pork sausage (for more spice, use hot)

1 yellow onion, chopped

2 teaspoons minced garlic

2 cups chopped bok choy

63 ounces chicken broth

4 russet potatoes, chopped, skins on

3/4 teaspoon red pepper flakes

2 teaspoons Italian seasoning

Salt and pepper to taste

1 pint heavy cream


In large pot, fry sausage, onion and garlic until meat is cooked through. Add boy chok and fry 3 minutes. Add broth, potatoes and seasonings. Bring to a boil, reduce heat and let simmer until potatoes are tender. Stir in cream and warm through.

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