Keslyn’s

I love a good potato soup, and it always tastes so good when you haven’t been feeling well. My daughter made this one for me, and here are the notes I can add to the recipe.

I usually eat low protein, so for me, I like only a third of the sausage and use the mildest I can find. My family likes medium spicy. I cut back a bit on the garlic and add more potatoes. You can double the recipe easily and make it as thin as you like by adding more broth. I like it thin. The kale is a great add-on flavor; be sure to rub it together to take the bitter taste out of it. You could substitute spinach for the kale.

Zuppa Toscana

4 slices bacon, cut into small pieces 1 pound ground Italian sausage (mild to spicy, as desired) 1 large yellow onion, diced 4 cloves garlic, minced 4 cups chicken broth 3 cups russet potatoes, cubed 3/4 teaspoon sea or kosher salt 1/4 teaspoon black pepper 2 cups loosely packed kale, in bitesize pieces 1 cup heavy cream Parmesan cheese, grated

In a large soup pot, cook bacon over medium heat until crispy. Add sausage and break it apart as it cooks. After sausage is browned and crumbly, drain off the grease leaving 1 to 2 tablespoons to sauté the onion.

Push the sausage to the edges of pot and add onion to center. Sauté until translucent; then add garlic and sauté until fragrant.

Stir in broth and potatoes. Season with salt and pepper. Simmer for about 20 minutes until potatoes are tender.

Tear kale and rub together until kale appears wilted. ( This keeps the kale from being bitter.) Add cream and bring to a simmer. Taste and season with more salt and pepper as needed. Serve with grated Parmesan cheese on top and crusty bread.