Who wouldn’t want to enjoy a bowl of creamy Italian potato and salami soup? With this soup being so quick and easy to prepare, all you have to do is top it off with some homemade croutons, and you’re ready to feast!
Why we can’t resist this potato soup
This is a must-have recipe for those nights when you don’t know what to cook. You only need a few main ingredients, and voila! You’ll have dinner ready in less than an hour.
This potato soup is also the perfect combination of rich and creamy. Whether you choose to use low-fat or full cream milk, the desired creamy texture will be met once the milk and sour cream are mixed in with the potatoes. And remember to bring that Italian goodness back with some parmesan cheese and parsley for garnish.
Before adding any more salt to the soup, be sure to taste it first. The added salami sticks and chicken stock already brings a salty flavour to the dish
Homemade croutons is a must-have
The croutons are really the most perfect component that just makes this soup even better. These croutons bring an extra bite to the soup with flavours like chilli and paprika coming through strongly. They are so easy to make, and if you make them once, you will keep wanting to add them to dishes. Croutons work great in salads too!
Take a look at some Salad Recipes for an excuse to make these delicious croutons again.
Italian Potato and Salami Soup
- 300 g smoked salami sticks
- 6 medium Potatoes
- 1 cup low-fat or full cream milk
- 200 ml Sour Cream
- 1 tbsp Chicken stock
- 1 lt water
- Black pepper to taste
- Italian parsley for garnishing
- Finely grated parmesan for garnishing
- 1 French loaf
- 2 tbsp dried chilli flakes
- 4 tbsp olive oil
- 1 tsp smoked paprika
- 1 tbsp garlic
- Slice the potatoes in quarters, add in saucepan with water and chicken stock, then place a skillet on high heat, dice the salami sticks, add in the skillet, saute then drain all excess fat.
- Add the salami sticks to the potatoes boil for 30 minutes or until potatoes are soft, then remove 3/4 of the potatoes, mash and place back into the saucepan with the rest of the potatoes and salami.
- Mix well, add the Sour cream and milk, sprinkle with black pepper and a pinch of Italian parsley.
- Let it simmer on low heat for 10 minutes.
- Cut a french loaf into slices and dice each slice into quarters.
- Heat 3 tablespoons of olive oil, add garlic, smoked paprika and chilli flakes.
- Into the melted butter add the diced bread pieces and fry quickly until crispy.