Let me introduce you to one of my family’s favorite soups.
And here’s what you’ll need:
This soup is just the recipe to get you through January, you know, that month when many of us are feeling the effects of holiday overspending, overindulging and winter has thoroughly grabbed us by the lady or man parts with icy claws.
There’s nothing to do about it but make this soup or this one and do lots of impromptu yoga poses in the kitchen to keep energy flowing and the body warm. Bet you weren’t expecting that line about yoga, were you? That’s one thing I’m planning to add to Kitchen Serf this year, bits about yoga, which I love so dearly. Yoga is like a sister from another mister or a brother from another mother. But I digress. On to the soup!
One thing I love about Sausage, Potato, Kale, Garlic and Cream Soup, besides the flavor, which is incredible, is that it doesn’t take long to make. I think I spent maybe a half-hour getting everything chopped, the sausage cooked and in the pot. Then you just bring it to a boil, turn it down and let it simmer 30 minutes while you’re popping out a few sun salutations.
This soup is also freezer-friendly despite having kale and cream. I add kale to each bowl before serving, leaving it out of the pot of soup. Instead of adding cream to the pot of soup, I also add a 1/2 teaspoon to a teaspoon of cream to each bowl after the soup has been reheated before serving.
One hint: if you like a soup called Zuppa Toscana at Olive Garden, you’ll love this soup, which tastes a lot better.
One way to save time is to start cooking the sausage while you’re chopping the garlic, onion and potato. The sausage adds a lot of flavor to this soup so don’t play around with using a sub-par sausage. Ideally, you’ll have Italians somewhere within a 60-mile radius of you making sausage. That’s the kind you want. We are lucky to have a family nearby whose extended family owns a sausage business in Boston (Bianco). So our small town grocery store sells it. Yay for good Italian sausage. Also, choose a spicy sausage or a garlic sausage, not a sweet sausage. The dish won’t turn out right with sweet sausage.
Mince about five to six cloves of garlic.
Chop a medium yellow onion or whatever onion you have.
Chop four medium size potatoes or 8 to 10 smaller, red potatoes. (I prefer to use small red potatoes in this recipe but I already had Russets in the pantry.) You want the potatoes chopped to a size manageable for your mouth but not diced so small that they disintegrate while cooking.
Remove the sausage from pan once cooked and let cool. Saute the onion in the same pan.
Once everything is chopped and sauteed and cooked, pour 64 ounces of chicken broth (I used two 32-ounce containers) in a soup pot.
If you haven’t already, put the garlic, onion, potato and sausage in soup pot and bring to a boil. Turn down and let simmer for 30 minutes.
Salt and pepper to taste. I did not need either. There’s a fair amount of spice from the sausage and the broth has salt.
To serve, sprinkle a handful of fresh kale in a soup bowl. Ladle soup over the kale and add about a teaspoon of heavy cream to finish.
Serves 8 to 10. If you want to put some in the freezer, this soup freezes beautifully because you are adding kale and a bit of cream to each bowl right before serving.
Do you have a favorite soup? I’d love for you to tell me about it in the comments section.