Potato Sausage & Kale Soup

This soup is a take off of The Olive Garden's Zuppa Tuscana. I've put my own spin on it over the years and this is one of our favorite go-to soups for wintery days like we had here last week! We make this all the time as it is so easily flexible to use what's on hand. Enjoy! ~R

Photo Taken: Feb. 13, 2014

Ingredients

• 1 lb. sausage (hot or mild, though we like it spicy!)
• 1-2 lbs potatoes, washed, peeled if desired, and sliced
• 3 green onions, chopped
• fresh or dried hot pepper, chopped, to taste (any variety)
• 4 slices bacon (opt.)
• 1 garlic clove, minced
• 32 oz. chicken broth (or combination of broth, water, beer)
• 48 oz. water (or combination of broth, water, beer)
• 8 oz. heavy cream or milk
• kale or other raw leafy greens (broccoli or kohlrabi leaves, ex)
• kosher salt & black pepper, to taste
• herbs: dried basil, fresh lemon thyme, German thyme, oregano, and rosemary

Directions

1. Saute sausage; drain fat. Refrigerate sausage while you prepare other ingredients.
2. Saute bacon, onions, garlic, and peppers in large soup pan, until soft.
3. Add broth and water (80 total oz. approx.) to bacon, onion, garlic, peppers. Bring to boil.
4. Add potatoes, cook until soft, about 30 minutes.
5. Add heavy cream (or milk), cook until heated thoroughly.
6. Stir in sausage. Heat thoroughly. Add kale or other greens and allow to simmer for 5 minutes.
7. Serve as-is or add sour cream, curry powder, and or hot sauce! Serve with crusty bread & a salad for the perfect meal. This soup is wonderful on cold winter days but tastes good all year round to me.