Potato Soup with Sausage

Nothing like potato soup to keep you warm during these cold nights!

  • 1 cup spicy Italian sausage links
  • ¾ cup onions, diced
  • 6 slices bacon
  •   ½ tsp garlic minced
  • 2 cups kale leaves, cut in half, then sliced
  • 1 qt. chicken stock
  • 1 cup heavy whipping cream
  •   2 medium potatoes cut in half length-wise, and then cut into ¼ inch slices
  • Preheat oven to 300˚F.
  • Place sausage links onto a pan and bake for 25 minutes (or until done).
  • Cut in half length-wise, then cut at an angle into ½ inch slices.
  • Cook onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
  • Remove bacon and crumble it.
  • Add garlic to the onions and cook an additional minute.
  • Add chicken stock, and potatoes; simmer for 15 minutes.
  • Add crumbled bacon, sausage, kale, and cream.
  • Simmer for 4 minutes and serve.
  • Garnish with thyme.
  • When purchasing potatoes for soups, choose a waxy variety such as yellow, blue, or red.  Potatoes shelf-life can be maintained best by storing in a cool, dark, dry place and in a brown paper, burlap or plastic bag with holes.

Recipe was obtained through Organic Recipies, A 2012 Calendar,

Calendar TF Publishing


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