Italian Potato Soup
1 pound sage or spicy pork sausage
1 onion coarsely diced
1 T. minced garlic
1 ½ T. olive oil
10 cups of water or chicken stock
2 T. Powder chicken base (omit if using stock and salt to taste)
1 ½ pounds petite red potatoes sliced
1 cup of cream
2 cups kale sliced
Brown and crumble sausage in a large pot (do not drain fat) set aside in separate container.
In same pot used to cook sausage, saute onion and garlic in olive oil until onions start to turn translucent and lightly browned.
Add water and base powder or stock and bring to a boil.
Add potatoes and bring back to a boil, reduce heat and simmer for about 30-40 minuted or until soft.
Add cream and sausage and gently heat, stirring continuously until hot.
Stir in kale and continue stirring on medium heat for about five minutes until kale is cooked. Serve with fresh garlic bread for a hearty meal.