Tuscan Soup with Potatoes, Kale and Bacon
serves a bunch
recipe found on Snacking In the Kitchen Blog
|Tastes like that soup from Olive Garden (just not as buttery)|
*Beware: no set ingredients...measure at your heart's content
1. In a large soup pot saute diced onion and chopped garlic.
2. Add sausage (I used a spicy sausage variety, but you should feel free to use the kind you like). Saute sausage and onions until tender. Sprinkle red pepper flakes.
3. Add thinly sliced potatoes (Leave the skin on - gives you more nutrients!).
4. Add 4 cups of chicken stock. Have your own homemade chicken stock? Great! Use it. Otherwise use low-sodium, low-fat chicken stock.
5. Bring the soup to a boil, lower to a simmer and cook until potatoes are tender.
6. Time for white and green! Add chopped kale (this stuff is SO good for you), about 4 cups and a few cups of milk. If you are feeling extravagant, you could add some half and half for richness, but honestly, you don't need it. The soup turns out really creamy and rich as is. Be careful not to boil the milk. Gently heat the soup to wilt kale.
7. Time for one ingredient - crumbled pepper bacon. The gal who came up with the recipe used 4 slices. It really adds a nice kick and texture to the soup. Ladle up and enjoy!
Karl's reaction: He hasn't tried it yet! He was out fishing.
My take: This is excellent. Yes, instead of bacon bits I should have used REAL bacon. Seems milky, but still really good.