Submitted by Bethany Paradise
Ingredients:
5 c. chicken broth
1 c. heavy cream
2 unpeeled medium Russet potatoes, sliced 1/4 inch thin, then quartered
4 c. chopped kale (or any preferred green)
1 lb. Italian sausage (as spicy as you dare)
1/2 t. crushed red pepper flakes
1/2 t. salt
Directions:
1. Combine stock and cream in saucepan on medium heat.
2. Add sliced potatoes and kale.
3. While soup is simmering, grill or saute sausage. When cooled, cut at angle to 1/2-inch thin slices. Add to broth. Add spices and simmer 2 hours.
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