Didn’t make it to these Famous Cheesecakes that everyone is bragging about, but it’s on my list (the nice list, checked it twice)!!!
I haven been making this soup for few years since this is what we normally order at the Olive Garden. You can make this soup in your regular pot or in Instie since he is so much quicker![embedyt] https://www.youtube.com/watch?v=7q23tdM-3ys&t=14s[/embedyt]
Since I’m still in the beginning stages with my Instie, I had to do some research to adjust my recipe timing. I have used recommendations from “This Old Gal” and other Gals, young and young at heart ones! Great resources!
I always start soups with sauteing onions and whatever else will be in the soup. It gives a soup so much more flavor. For this particular soup you can use Heavy cream, Half/Half or as I usually do – Sour Cream! Again, for me it adds a more flavor. It also reminds me of some Russian soups that I have enjoyed in the past.
The only “problem” with milk/sour cream soups they can cause the milk to curdle, which is not particularly appetizing (although it is safe to eat). Starches like flour or cornstarch help stabilize the milk emulsion and prevent it from separating. A common technique is to thicken your sauce or soup with roux before adding the milk/sour cream. I normally add 1 to 2 tablespoons of flour and mix it in.
I think the most important ingredient in this soup is – the Sausage! It gives it the most taste. So pick the one that you like. I have finally found a Perfect sausage for this soup – Johnsonville’s Andouille Chicken Sausage, a healthy trade out for pork sausage. Less calories as well, check it out at your local stores. If you use this particular one, you DO NOT NEED to add salt or pepper, it has it all even with 25% less sodium.
- 2 Tbsp. Olive oil
- 1 pkg. Chicken Sausage or any, sliced
- 4 Large potatoes or 6 to 8 small ones, sliced
- 1 Large Onion, diced
- 3 Garlic cloves, diced
- 6 Cups Low-Sodium chicken broth
- 1 Cup Sour cream and 1 to 2 Tbsp. Flour
- 1 pkg. Fresh Spinach or Kale
- ½ Cup Bacon bits
- salt/pepper to tast
- Select Sauté mode on IP. When "Hot" add Olive oil and saute: onion, sausage and potatoes until onions are translucent, about 5 minutes.
- Click "Cancel".
- Add Chicken broth. Close the lid and Pressure valve.
- Select "Manual" for 6 minutes.
- When done cooking wait 10 minutes for Natural Pressure Release and then do a Quick Release.
- Open and stir the soup.
- Select "Saute" again.
- Add sour cream/flour mix and mix well. Add spinach and stir until wilted.
- Add bacon.
- Click "Cancel".
- Serve with sliced green onions and additional bacon, if you like.