|Potato and Kale Soup with Italian Sausage|
This soup is hearty and is the perfect winter time warm up. I use pork Italian sausage but you could use turkey sausage as well. I usually buy the sausage in bulk instead of links so it makes it easier to make the meatballs.
I am a lover of Yukon Gold potatoes or any yellow flesh potato for that matter. They have a thinner skin and have a buttery texture. Although I have used other kinds of potatoes in this soup I love the way the yellow fleshed potatoes make it creamier.
If you haven't tried kale don't be afraid. This super-food is a mild type of green that makes a wonderful addition to many different soups and dishes. So throw it in your chicken noodle or pack it in your pot pies. The parmigiano finishes the soup off giving it a richness. This soup will warm your belly on these cold winter days. Serve it with a crusty piece of bread and you have a satisfying meal.
2 Tbsp Extra Virgin Olive Oil
1 medium onion, diced
3-4 large cloves of garlic, minced
1 package mild or hot Italian Sausage(depending on preference)
3 lbs Sliced Potatoes (I used a yellow fleshed red potato)
2 dried bay leaves
8 C. chicken stock ( OK, I admit it... I cheat if I don't have homemade. I buy really good soup base and add it to boiling water. I really like the intense flavor that the base gives.)
1 head Kale approx 3-4 cups (remove ribs and tear leaves into pieces)
Fresh cracked pepper
1/2 Cup Freshly Grated Parmigiano Reggiano Cheese
Roll the sausage into 1/2 Tbsp size meatballs and set aside.
In a large 6- 8 quart stock pot saute onions in the olive oil over medium heat until soft. Add garlic and stir being careful to not burn it as it can turn bitter. Add meatballs in a single layer and let brown slightly. Stir to brown the other side of the meatballs. Once browned add a small amount of the chicken stock to deglaze the bottom of the pot. Add the rest of the chicken stock and the sliced potatoes. Simmer on low until the potatoes are tender, about 25-30 mins depending on the thickness of the potatoes. Don't forget to remove the bay leave.
Once the potatoes are tender add the kale and cook a few minutes until wilted. Turn off the heat and add the parmigiano. Enjoy!