Here is recipe number two that I made last week in order to clear out my overloaded fridge. Sorry, I’m not much into writing lately. I’ve been feeling a bit pooped, and not too sure why. Perhaps it’s because I’m 35 weeks pregnant, have swollen feet, and need at least a two hour nap daily. But hey, I should be glad that I’m not working or going to school at the time being. If I were, I’m sure I wouldn’t be the most pleasant of people to be around.
Sausage, Kale and Potato Soup
Extra virgin olive oil
1 package of sweet Italian sausage
3 russet potatoes, peeled and cubed
1 large onion, diced
3 cloves of garlic, minced
1 tbsp Italian seasoning
2 quarts of chicken broth
4 red potatoes, peeled and cubed
1 bunch of dinosaur kale, stemmed and sliced into shreds
salt and pepper
In a large Dutch oven, brown sausage in olive oil over medium heat. Remove and let rest. Slice sausage into bite-sized pieces when cooled. Set aside for later.
Add the russet potatoes, onion, garlic, and Italian seasoning to the remaining oil. Sauté for 3-5 minutes, and then add one quart of chicken broth. Cook until potatoes are very tender.
Once potatoes are tender, use an immersion blender to puree soup. Then add the red potatoes and remaining broth to the blended soup. Bring to a boil.
When soup comes to boil, add sausage and kale. Reduce heat and let simmer until red potatoes and kale are tender. Add salt and pepper to taste.
Serve with a salad and crusty bread.