Sausage, Red Potato and Kale Soup

This is a Pioneer Woman recipe and it is similar to the Zuppa Toscana at Olive Garden. Her directions left a few details out so I just wrote it down the way I made it.  It is very filling and perfect for cold weather. If you are afraid of kale then this is a great way to try it. :) Make sure you invite the neighbors over because it makes a huge batch. I'm not sure if it would freeze well because of the kale and it is a cream base but you could give it a shot. It made 12-15 servings.

Sausage, Red Potato and Kale Soup

Ingredients:

• 2 bunches kale, rinsed, tough stalks removed and torn into bite sized pieces
• 10-12 small-medium sized, whole red potatoes, sliced thin
• 1 whole large onion, finely chopped
• 1-½ pound Italian Sausage
• ½ teaspoons red pepper flakes (more to taste)
• 2 cups low sodium chicken broth
• 2 cups whole milk
• 4 cups half-and-half
• Splash of heavy cream
• Fresh or dried oregano to taste
• Black Pepper to taste
• Salt to taste

Preparation Instructions:

Prepare the kale and set it aside.

In a medium pot boil sliced potatoes until tender. Drain and set aside.

In a large pot, crumble and brown the Italian sausage. Add onions and cook until soft. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, salt, chicken broth, milk, and half-and-half. Simmer for 30 minutes.

Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve with crusty bread.