Spicy Tuscan Soup
Amanda W.
Yield: 6 servings
1 medium red onion, diced
2 slices cooked bacon, diced (optional)
3 cloves garlic, minced
3 medium potatoes
1 qt. warm water
2 cubes chicken bouillon
¼ bunches kale, roughly chopped
½ c. heavy cream, or half and half
Salt and pepper, to taste
In a large stockpot, cook the sausage. Drain and set aside. Add diced onions and bacon to stock pot. Reduce heat to medium and cook until onions are clear. Add minced garlic. Cook for 1 min. Leaving the skins on, dice the potatoes into ¼”x ½” pieces (I also like to take half of the potatoes, cut them in half, and then thin slice them.) Add warm water, bouillon cubes and potatoes and simmer for 15 to 20 mins. until potatoes are almost done. Add kale, cooked sausage and cream. Simmer 5 more mins. Serve hot with French Bread or rolls.
