On a cold and dreary winter day a savory, hot bowl of soup makes dinner feel comforting.
I know, you’re not supposed to use food for comfort, its only purpose it to fuel your body (envision me rolling my eyes). I’m on the mend and soup is what I’m a cravin’.
This recipe is nothing new. It’s all over the net. It’s a my version of a version of a version of a copy of a soup you can get at a Italian-ish franchise named after a green round thing you find on a relish tray.
Here’s how I do it;
I sliced up 2 big russets (that was more than enough) and I boiled them all by themselves in salted boiling water.
I didn’t want all that starchy goo in my finished product. I learned that with my wonton soup that I made for guests in the fall.
Look at that paste. I drained them in cool water and set aside.
Look at all that kale! I feel like when we slurp it up a gojillian vitamins and minerals will be ingested into our weary, sun deprived systems. I throw the kale into the silver dutch oven that is full of boiling chicken stock. I let it cook for some time (kale is a tough customer).
I place back in the meat, potato into the kale and broth.
Ok, the favorite part of this recipe is adding in the heavy cream. I like broth based soups but who doesn’t like creamy cream soup.
It’s not to heavy but its satisfying. I crumbled bacon crisp bacon on the top and I hated it. It wasn’t good, leave that off.
Here’s the handy recipe in case you want to try it out.
Craving soup, Amy
1lb Italian sausage
2 Russet baking potatoes, sliced in half and in half
1 small white onion
1 tbl minced garlic
3 cups of rinsed kale
8 chicken bullion cubes
2 quarts of water
1 cups of heavy cream
Salt & Pepper and Red Pepper Flakes to taste