This creamy Olive Garden Potato Soup is packed with fluffy potatoes, savory bacon, and a hint of cheese. It’s warm, filling, and perfect for chilly days!
I love how quick this soup is to whip up! It’s like a warm hug in a bowl. Pair it with some crusty bread, and you’ve got a cozy meal ready to go!
Key Ingredients & Substitutions
Bacon: Crispy bacon adds great flavor to this soup. If you prefer a lower-fat option, turkey bacon works well too. Just keep an eye on seasoning since turkey bacon can be less salty.
Italian Sausage: I like using mild sausage for the perfect balance of flavors. If you’re looking for a healthier choice, use ground turkey or chicken sausage. For a vegetarian option, consider a meat substitute or sautéed mushrooms for depth.
Kale: Kale adds a nice texture and nutritional boost. If kale isn’t your thing, you can swap it for spinach or swiss chard. Just add them in the last few minutes of cooking.
Heavy Cream: For a lighter soup, replace heavy cream with half-and-half or whole milk. Coconut cream can also be used for a dairy-free version, it’ll add a slight sweetness.
Cheddar Cheese: I love sharp cheddar for its strong flavor, but feel free to substitute with Monterey Jack or a blend of your favorites. For a vegan option, use plant-based cheese shreds.
How Can I Make Sure My Soup is Creamy and Lumps-Free?
To get that silky texture in your potato soup, focus on how you incorporate the flour and broth. Here are some straightforward steps:
- After sautéing the onions and garlic, sprinkle the flour evenly and stir well for 1-2 minutes. This cooks the flour and prevents a raw taste.
- When adding the chicken broth, do it slowly while whisking continuously. This helps break up any lumps, creating a smooth base.
- Adding cream at the end prevents it from curdling. Heat gently and avoid boiling once the cream is in.
- While blending some of the potatoes in the soup (if desired) will create that creamy consistency without using too much cream.
With these tips, you’ll achieve a beautifully creamy soup that everyone will love! Enjoy your cooking!
Olive Garden Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 slices bacon
- 1 lb Italian sausage (mild or sweet), casings removed
- 1 cup diced onions
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 5 cups diced potatoes (peeled or unpeeled)
- 3 cups kale, chopped
- 2 cups heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- Salt and black pepper, to taste
Optional Garnishes:
- Shredded cheddar cheese
- Cooked bacon bits
- Chopped parsley
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and cook. It’s quick enough for a weekday dinner and delicious enough to impress your family or guests!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, heat over medium heat and cook the bacon until it’s nice and crispy. Once crispy, remove it from the pot, crumble it, and set aside, leaving the bacon grease in the pot for extra flavor.
2. Brown the Sausage:
Add the Italian sausage to the pot with the leftover bacon grease. Cook the sausage, breaking it up into smaller pieces, until it’s browned and cooked through. Once done, remove the sausage from the pot and set it aside.
3. Sauté Onions and Garlic:
Now, add the diced onions to the pot and sauté them until they become soft and translucent, about 4 minutes. Then, stir in the minced garlic and cook for another minute or so until it’s fragrant.
4. Create the Base:
Sprinkle the flour over the sautéed onions and garlic. Stir continuously for 1-2 minutes. This will help remove the raw flour taste and create a smooth base for the soup.
5. Add Broth and Potatoes:
Slowly whisk in the chicken broth. This helps avoid lumps. Once everything is well combined, add the diced potatoes and bring the mixture to a boil.
6. Simmer:
Once boiling, reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes. You want them to be soft but not mushy.
7. Include the Kale:
Add the chopped kale to the pot and cook for about 5 minutes until the kale is wilted and bright green.
8. Mix in Cream and Cheese:
Stir in the heavy cream, cooked sausage, and shredded cheddar cheese. Heat the soup through gently, but be careful not to let it boil to keep the cream from curdling.
9. Season to Taste:
Finally, season your soup with salt and black pepper. Taste and adjust according to your preference.
10. Serve and Enjoy:
Serve the soup hot, garnished with crumbled bacon, extra cheddar cheese, and chopped parsley if you like. Pair it with some warm bread for a perfect meal!
This hearty and creamy soup captures the essence of the Olive Garden classic, bringing together tender potatoes, savory sausage, crispy bacon, fresh kale, and rich cheddar cheese into a delightful bowl of comfort. Enjoy every spoonful!
Can I Use Different Types of Potatoes?
Absolutely! Yukon Golds offer a great creamy texture, while Russets break down a bit more and thicken the soup. You could even mix different types for varied flavors!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk. For a dairy-free version, coconut cream works wonderfully, just be mindful of the subtle coconut flavor it adds.
Can I Make This Soup Vegetarian?
Yes, you can easily make this soup vegetarian by omitting the bacon and sausage. You could replace it with sautéed mushrooms for added flavor, and use vegetable broth instead of chicken broth.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or cream to maintain creaminess.