Ladies and gentlemen, Heeeeeeeeeeeeeeeeeeeeeeeeeeeers the Reci-PIPPA-The week
Spicy Potato-Sausage Soup
1 T. olive oil
2 lbs. hot Italian sausage, crumbled
1 onion, chopped
6 cloves garlic, minced
½ t. red pepper flakes or to taste
3 ½ c. water
29 oz. chicken stock
6 Russet potatoes, peeled & sliced ¼ inch thick
1 t. salt
½ t. freshly ground black pepper
4 c. kale, loosely packed, stems removed & coarsely chopped
2 c. half-and-half cream
In a large Dutch oven, heat oil. Add sausage. Cook about 5 minutes until sausage begins to shrink and brown slightly. Remove sausage with slotted spoon to paper plate. Set aside. Add onion and cook until translucent, about 5 minutes. Add garlic and red pepper flakes. Cook 1 minute more.
Add water and chicken stock to onion mixture, stirring to loosen any bits on bottom of kettle. Add potatoes, salt & pepper. Bring to a boil. Reduce heat to simmer & cook 10 minutes. Add kale & sausage, simmer 15 minutes or until potatoes are tender. Stir in half-and-half. Heat to a simmer for 2 minutes. Ladle into soup bowls.