Our rainy, gloomy February weather has given me good reason to make my daily soup….here’s a special one that fits the term “comfort food” in every sense of the word.
Prepare your potatoes by boiling three pounds of Red Bliss potatoes in water until tender but not falling apart soft. I have found a source of Red Bliss #2’s for only 25 cents a pound. I have been cooking them and then using them for hash browns, soup, etc.
In your dutch oven melt:
1 tablespoon bacon fat
1 large onion, chopped
Sizzle in the fat until nicely browned
Take the casings off of
1 pound Italian sausage
Cut into small pieces.
Slip into your onions.
Cook sausage thoroughly, continue breaking it down as you stir.
When sausage is completely cooked and a bit browned, you are ready for the chicken broth.
I had some from making this–(it has become an almost weekly recipe for me) but you can use any good quality broth.
Remove fat layer if you are using chilled homemade chicken broth–this step is optional….feel free to add the fat, too!
4 cups chicken broth
Bring to a simmer.
Pare (optional, but since these were #2 potatoes they weren’t very pretty 🙂 ) and cube potatoes
Add potatoes to your developing soup.
Cover and simmer until the potatoes are just right–still retain their shape but melt in your mouth–5-10 min.
Uncover and slowly stir into soup a mixture of
1 cup heavy cream
1 cup whole milk
(You can also use evaporated milk if you don’t have these on hand.)
One bunch kale
Finely chop leaves.
Pile the kale on top of your beautiful soup to make it even more beautiful.
Let simmer briefly until kale is tender.
Enjoy with some homemade bread–we had these.
Who needs to wait in the long lines of the famous Italian restaurant chain, anyway? Topped with freshly grated Parmesan, we could almost hear the Italian music in the background….
This post is part of Pennywise Platter Thursday