As I’m not a food blogger this recipe isn’t accompanied by a dozen or so photographs -just the one below, which is definitely not the greatest photo I’ve ever taken – though the soup is shows is truly delicious!
(I’m thinking I may be able to find another one somewhere in my files, so don’t be surprised if a gorgeous photo does wind up here eventually.)
Also – I only share recipes which are honestly good and not too horribly complicated to prepare, (who has time for that! Not me I fear.) This is one of my family’s favorite soups. It’s delicious, (did I say that already??) warming, and freezes very well. I like to double or even triple the recipe in order to freeze some for future, easy dinners.
Serve with toasted sliced baguette or cibatta, or homemade bread sticks and a green salad.
makes about 15 servings
10 Cups Chicken Stock (I’ve used both granulated and cubed bullion as well)
1 tsp salt
1 ½ Tbl Red pepper flakes
1 Tbl garlic, minced
1 lb potatoes, peeled and cubed bite size
1 lb Italian Sausage (we like hot)
1 large white onion diced
1 bunch fresh kale, washed well and torn into small pieces (We love kale at our house, and it really adds a lot to this recipe – so we usually use 3 or 4 bunches!)
1 Cup half and half
6 Tbl bacon bits (Totally optional. Personally I prefer never to eat bacon and sausage in one meal but others love it.)
Combine stock, potatoes, red pepper flakes, garlic, and salt in a large pot. Heat to medium, stirring occasionally.
Meanwhile sauté the sausage and onion in a pan till sausage is browned; drain well and add to the pot along with the kale. Simmer for around 30 minutes or till potatoes and kale are tender.
Add the half and half, (and bacon bits if you like), and simmer for about ten minutes.
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