2 large Russet Baking Potatoes, cut into 1 inch pieces
1 lg Onion, chopped
2 pieces Bacon, diced
2 lg Garlic cloves, minced
2 cups Kale, chopped
16 oz Chicken Broth
1 qt Water
1 cup Heavy Whipping Cream
Salt and Pepper to taste
Instructions
Brown sausage in stock pot with red pepper flakes. Set aside, save
drippings in pan. Add olive oil if necessary to pan and saute
onions until almost clear. Add bacon and garlic, cook additional
minute.
Add chicken broth and water to onion mixture. Stir. Add potatoes
and bring to boil. Cook on medium heat until potatoes are done.
Add sausage. Salt and pepper to taste. Simmer for another 10
minutes.
Turn to low heat. Add kale and cream. Heat through and serve.
Originally Submitted
10/16/2012
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