2 large russet baking potatoes, sliced in half, and then in 1/4 slices
1 large Onion
1/4 cup bacon bits
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 8oz. cans of chicken broth
1 quart water
1 cup heavy whipping cream
Instructions
Chop or slice uncooked saugage into small pieces.
Brown sausage in your soup pot.
Add chicken broth and water to pot and stir.
Place onions, potatoes, and garlic in the pot.
cook on medium heat until potatoes are done.
Add Bacon.
Add salt and pepper to taste
Simmer for another 10 minutes, then turn heat to
low.
Add kale and cream. Heat throughly and serve
Originally Submitted
11/8/2014
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