Congratulations to my Aunt Patsy!!!! Lita picked her name to win these awesome earrings! I hope you enjoy them! And that "Winter Soup" was awesome!!
Thanks for all of the recipe suggestions everybody!! I made this awesome "Tuscan Potato Soup" tonight...suggested by Melanie! OMG ~ it's sooooo good! I only changed a couple of things...instead of using tubed sausage, I used a link of mild smoked sausage [you know, that Louisiana gal in me has to eek out now and then], I used a can of Kale, instead of fresh [I like the canned better...don't know why, I just do], I did use 2 cups of 1/2 and 1/2 and I added 2 tablespoons of flour to the 1/2 & 1/2 and stirred it up real good before adding it to the soup. I just prefer a thicker soup. I heated up some Ciabatta Bread, tossed a generous pinch of monterey jack cheese into my bowl and voila!! Yummy!! Thanks Melanie!!! And since this soup is so awesome, I thought I would share it with ya'll ~ enjoy!
Tuscan Potato Soup: This is like the potato soup they serve at Olive Garden with sausage and kale.
Ingredients:
1 tube of sausage
1 onion
1 large carton of organic chicken broth
5 or 6 potatoes (I use a mandolin to thinly slice them uniformly for a quick cooking time, but this recipe will work even if you just want to cube the potatoes)
1 tb. chopped garlic
3 or 4 stalks of kale, chopped into small pieces
1 carton of half and half/heavy cream (optional)
salt, pepper, and other seasoning to taste.
Preparation:
1. Crumble and brown sausage in a dutch oven or large pot.
2. Drain some of the fat and add diced onion. Saute until translucent.
3. Add chicken broth and use empty carton to add same amount of water.
4. Add garlic and spices.
5. Add thinly sliced potatoes. Decide if you need to add more water after the potatoes are submerged in the brothy mixture. I always end up adding another 1/2 carton of water.
6. Cook soup with medium heat for about 45 minutes or until potatoes are tender with a fork.
7. Reduce heat and add chopped kale and optional cream.
Cook for an additional 10 minutes with cream and kale before serving. Easy peasy!
Ingredients:
1 tube of sausage
1 onion
1 large carton of organic chicken broth
5 or 6 potatoes (I use a mandolin to thinly slice them uniformly for a quick cooking time, but this recipe will work even if you just want to cube the potatoes)
1 tb. chopped garlic
3 or 4 stalks of kale, chopped into small pieces
1 carton of half and half/heavy cream (optional)
salt, pepper, and other seasoning to taste.
Preparation:
1. Crumble and brown sausage in a dutch oven or large pot.
2. Drain some of the fat and add diced onion. Saute until translucent.
3. Add chicken broth and use empty carton to add same amount of water.
4. Add garlic and spices.
5. Add thinly sliced potatoes. Decide if you need to add more water after the potatoes are submerged in the brothy mixture. I always end up adding another 1/2 carton of water.
6. Cook soup with medium heat for about 45 minutes or until potatoes are tender with a fork.
7. Reduce heat and add chopped kale and optional cream.
Cook for an additional 10 minutes with cream and kale before serving. Easy peasy!
Warms the heart & the soul ~ life is good!
♥ & peace always ~ Kathy
"It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it." ~ M.F.K. Fisher
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