2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Instructions
1.Brown sausage in a pan over medium to medium-high heat,
breaking up into small pieces as it cooks.
2. Drain sausage and set to the side.
3. Brown bacan in a pan over medium-high heat. Be careful not to
cook crispy.
4. Drain bacon and set to the side.
5. Place broth, water, garlic, potatoes, and onion in a pot.
6. Simmer over medium heat until potatoes are tender.
7. Add sausage and bacon to the soup.
8. Simmer for 10 minutes.
9. Add kale and cream to pot.
10. Season with salt and pepper.
11. Heat thoroughly.
Originally Submitted
1/25/2013
0 Out of 5 from
0 reviews
You can add this Zuppa Toscana recipe to your own private DesktopCookbook.
