Ok, I know it is still warm outside, but October means it’s time for soup. I don’t have to wait to feel a chill in the air. As soon as the first slight breeze blows, I find myself throwing on a windbreaker and declaring “It’s soup season!”
My teenage sons roll their eyes, but are pretty good sports about eating lots of soup in the colder months. Of course, most of their requests involve lots of meat and potatoes – which makes this wonderful Kale, New Potato and Italian Sausage Soup just perfect. I throw in a big bunch of kale, and we all leave the dinner table full, happy and warm all the way through.
In fact, we might be sweating, but it is officially autumn, right? I think tonight we’ll just crank up the air conditioner and enjoy soup season any way we can.
My boys always ask for a loaf of sourdough from the FRESH bakery to serve with this soup (and actually all soups!), and I happily oblige – thanks to my never-ending craving for a good baguette.
Kale, New Potato and Italian Sausage Soup
12 new potatoes, unpeeled and sliced 1/8-inch thick
1 yellow onion
2 lbs Italian sausage, crumbled
1/2 tsp red pepper flakes
1 Tbs dried oregano
2 cups chicken broth
2 cups milk
4 cups half-and-half
Salt and black pepper, to taste
2 Tbs unsalted butter
2 bunches kale, washed and torn into bite-size pieces
Fill a medium-size pot with salted water, and boil potato slices until tender. Drain potatoes from water and set aside. In another large pot, brown onion with Italian sausage. Drain grease. Add red pepper flakes, oregano, chicken broth, milk and half-and-half. Reduce heat and simmer 45 minutes. Taste and see if you need to add salt and pepper. Gently add the potatoes, butter and kale. Simmer an additional 15 to 20 minutes.
View this recipe to print or add items to your Shopping List.