Pressure Cooker Creamy Potato and Turkey Sausage Soup

Nutrition Information

Each serving contains approximately 314 calories and 21.0g of protein. Macronutrients include 35.0g carbohydrates and 10.0g fats per serving.

Per Serving

Total

Ingredients

This recipe requires 12 ingredients. All ingredients are commonly available at grocery stores.

• 2.0 lbs Yukon Gold Potatoes

  unpeeled, scrubbed and diced into 1/2-inch cubes
• 1.0 lb Lean Italian Turkey Sausage

  casings removed, crumbled (use mild for kids)
• 1.0 whole Yellow Onion

  medium size, finely diced
• 3.0 clove Garlic

  minced
• 4.0 cups Low-Sodium Chicken Broth

  or bone broth for extra protein
• 1.0 bunch Fresh Kale

  stems removed, leaves chopped into bite-size pieces
• 1.0 cup 2% Reduced Fat Milk

  warmed (replaces heavy cream)
• 1.0 tbsp Extra Virgin Olive Oil

  for sautéing
• 1.0 tsp Dried Italian Seasoning

  salt-free blend preferable
• 0.5 tsp Kosher Salt

  adjust to taste
• 0.25 tsp Black Pepper

  freshly ground
• 0.25 tsp Red Pepper Flakes

  optional for heat (omit for young children)

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

Plating

1. Warm wide-rimmed soup bowls by rinsing them with hot water and drying them thoroughly to keep the dish steaming hot upon service.
2. Ladle the soup into the center of the bowls, ensuring a generous pile of sausage, potatoes, and kale rises slightly above the creamy broth line to showcase the textures.
3. Drizzle a scant teaspoon of high-quality extra virgin olive oil in a thin 'C' shape or circle over the surface to add a glossy sheen and rich aroma.
4. Garnish the center mound with a dusting of freshly grated parmesan cheese and a pinch of red pepper flakes for a vibrant pop of color.
5. Wipe the rims of the bowls with a clean cloth for a spotless finish and serve immediately with a slice of crusty bread placed on the side.

Family Beverage

Sparkling water with cucumber slices and fresh mint leaves, or chilled unsweetened iced tea with lemon.

Alcohol Beverage

A crisp Pinot Grigio or Sauvignon Blanc pairs beautifully with the herbal notes of the sausage and the creamy broth.

Serving Suggestions

Serve steaming hot with a side of crusty whole-grain bread or garlic rub toast. Top with a sprinkle of red pepper flakes and freshly grated parmesan cheese for extra flavor.

Notes

Using lean turkey sausage instead of traditional pork reduces saturated fat significantly without sacrificing flavor. Leaving the skins on the potatoes boosts the fiber content of the dish. For a thicker consistency, lightly mash some of the cooked potatoes against the side of the pot before stirring in the kale and milk.

Storage

Cool the soup rapidly to room temperature to ensure food safety, then transfer it to airtight glass or plastic containers. Refrigerate within two hours of cooking. The soup will keep fresh for 3 to 4 days in the fridge, allowing the herb and sausage flavors to develop further.

Freezing

Ladle the completely cooled soup into freezer-safe bags or rigid containers, leaving about an inch of headspace to allow for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before using. Because the soup contains dairy and potatoes, the texture may change slightly; reheat gently on the stove while stirring constantly to re-emulsify the broth and smooth out the consistency.

Dietary Information