Italian Potato & Kale Soup
It’s kale and new potato time at the New Albany Farmer’s Market, stop by and pick some up and you too can make this delicious soup.
The following recipe is one I found from a website called CopyKat.com., it’s the olive garden potato/sausage/kale soup. I made this at home and was really impressed!! This is definitely something I will make again and again. Below is the recipe as I found it, and I have also included my variation of the same soup.
Ingredients:
1 1/2 C. spicy sausage links — 12
2 medium potatoes, cut in half lengthwise, and then cut into 1/4″ slices
3/4 C. onions, diced
6 slices bacon
1 1/2 tsp. minced garlic
2 C. kale leaves, but in half, then sliced
2 T. chicken base
1 qt. water
1/3 C. heavy whipping cream
Preparation:
Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut in half length-wise, then cut at an angle into 1/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Add garlic to the onions and cook an additional 1-minute. Add chicken base, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve. Optional: add half teaspoon of fennel seed.
My variations:
1 pound mild Italian sausage (took off casing) & browned in soup pot
5 potatoes med. diced
1 onion diced
3 cartons prepared chicken stock
1 bunch washed kale (leaves only)
homogenized milk instead of heavy cream (for calorie savings)
precooked bacon (just a small handful)
