Tuscan Potato Soup
Serves 8-10
1 lb. Spicy Italian sausage
1/2 Onion, diced fine
2 T. Olive Oil, cold pressed
8 cups chicken stock
3 cups russet potatoes, diced
6 strips bacon, cooked and crumbled
1/2 cup cream
5-6 Kale leaves, sliced in small strips
Real Salt/ Cracked Pepper to taste
Brown sausage and onion in oil. Add chicken stock and potatoes. Cook until potatoes are tender. Add bacon, cream and kale and turn heat off. Gently stir until kale wilts. Top the soup with a little smoked Gouda cheese and crumbled bacon.
www.realfoodsmarket.com
