Potato Zuppa recipe
This zuppa, with potato, bok choy and chicken broth is an Italian spin on potato soup.
Washington Post/supplied

Potato zuppa

This recipe comes from the Standard-Examiner Recipe Exchange Cookbook and was submitted by Cathi Raye.


1 pound ground pork sausage (for more spice, use hot)

1 yellow onion, chopped

2 teaspoons minced garlic

2 cups chopped bok choy

63 ounces chicken broth

4 russet potatoes, chopped, skins on

3/4 teaspoon red pepper flakes

2 teaspoons Italian seasoning

Salt and pepper to taste

1 pint heavy cream


In large pot, fry sausage, onion and garlic until meat is cooked through. Add boy chok and fry 3 minutes. Add broth, potatoes and seasonings. Bring to a boil, reduce heat and let simmer until potatoes are tender. Stir in cream and warm through.