ITALIAN POTATO SOUP

Italian Potato Soup image

Provided by Colleen Sowa

Time 40m

Number Of Ingredients 13

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FRESH VEGGIES AND FRUITS
1 large red bell pepper (chopped)
1 medium yellow bell pepper (minced)
2 bunch green onions (chopped)
3 lb potaotes (any variety... mixed varieties)
1 large lemon (juice and zest)
LEFT OVERS
4 italian sausages (cut in half lengthwise, then cut up)
2 c broccoli florets (cooked leftovers... or fresh)
MILK AND SPICES
1 tsp each: dried basil, garlic salt, garlic powder, ground black pepper
1 can(s) cream of celery soup
6 c milk

Steps:

1. Wash potatoes, leave skin on, cut up to desired sizes. (I used a variety of potatoes... you can use what ever potatoes you like). Put potatoes in a large sauce pan, add enough water to almost cover the potatoes.
2. Add the chopped up onions, lemon juice and lemon zest. Cook until potatoes are almost tender and liquid thickens.
3. Add the chopped up Italian sausages, milk, soup and spices. Simmer, stirring frequently until potatoes are tender and soup thickens.
4. Saute or steam the red bell pepper and do the same with the yellow bell pepper.
5. If using left over broccoli, heat it up.... if using fresh broccoli... steam it until bright green and tender.
6. Put the soup into bowls, garnish with broccoli and the red and yellow bell peppers as in photo