Tuscan Sausage and Potato Soup

Tuscan Sausage and Potato Soup

What you need:

2 lbs Ground Italian Sausage

3 Cups Red or Yukon Gold Potatoes, Washed and Cubed

1 Onion, Diced

5 Garlic Cloves, Peeled and Minced

2 Cups Kale, Veins Removed and Finely Chopped

3 Quarts Chicken Stock

1 Cup Heavy Cream

Sauté Pan

Soup Pot (An 8 quart should be plenty.)

Optional: Bacon, Cooked and Crumbled

To Make:

Add 3 quarts of chicken stock to soup pot and heat to a boil.

Once stock is at a rolling boil reduce to low and continue to simmer.

Add cubed potatoes to simmering stock.

In a sauté pan, brown the ground Italian sausage. 

Drain the excess fat from sauté pan and add cooked sausage to soup pot.

Cook diced onion, minced garlic, and kale in sauté pan until onions are translucent. 

Add cooked onion, garlic, and kale to soup pot.

Continue to simmer soup until potatoes are cooked through.

Add heavy cream and continue to simmer another 3-5 minutes before serving.

Top with bacon crumbles if you so desire. 

***Note: The amount of potato, garlic, kale, sausage, etc. that you use is flexible and easily adjusted to taste. You can also substitute the heavy cream for a lighter cream, half and half, or even milk. While you can use russet potatoes for the recipe red or Yukon gold potatoes don’t require peeling and have a buttery taste russets just cannot compete with.