This Hearty Potato Soup with Sausage, Kale and Beans is perfect for those cold Winter days.
Ingredients
10 to 12red potatoes sliced in half and then sliced into 1/2
3finely minced cloves of fresh garlic
1finely chopped large yellow onion
4finely chopped stalks of celery
1/2cupof roughly chopped fresh oregano, substitute 1/4 cup of dry oregano
3thinly sliced bunches of fresh kale
5cans of strained Northern beans
12links of Italian sausage
6strips of chopped bacon
7 to 10cupsof chicken stock, by out of the box or substitute half of the amount with water
2cupsof heavy cream
Lea and Perrins to taste
Tabasco to taste
Kosher salt and fresh cracked pepper to taste
Instructions
Place the sausage links on a sheet pan lined with parchment paper and roast in the oven on 375° for 20 minutes or until brown and cooked through.
In the mean time cook the bacon in a large pot on high heat until crispy. Once crispy, remove the bacon and caramelize the onions, garlic and celery. When brown, add in stock, beans,potatoes, kale, cooked bacon, herbs, seasonings and last but not least slice the Italian sausage into thin pieces and add to the soup as well.
Simmer until the vegetables become tender. The soup should get thicker from the beans and potatoes, at that point add in the cream and continue to simmer.
Adjust the seasonings with Lea and Perrins, Tabasco, salt and pepper.