Tuscan Sausage and Potato Soup

In the chilly months of the year, nothing is more comforting for dinner than a bowl of homemade soup for dinner. In addition, a bowl of soup is the perfect meal for a movie night. This is a recipe I came up with after many attempts to duplicate the soup at a very popular chain of Italian restaurants. A blend of flavorful Italian sausage, tender red potatoes, with bright and crisp blanched kale in a creamy broth is an irresistible combination. Easy to make and flavor beyond belief, this is a recipe I'm sure will easily find it's way onto your dinner table frequently. quintessential

1 and 1/4 pound of Sweet Italian Sausage
1 large Onion
Pinch of crushed red pepper flakes
3 cloves of garlic
6 cups of Chicken stock
1 bay leaf
About 6 Red potatoes
1 and 1/2 cups of Heavy Cream
Kosher Salt
Freshly Cracked black pepper
1/4 cup of freshly grated Parmesan
8 leaves of Fresh Basil

Place a large pot over medium heat drizzle a touch of olive oil in the bottom. If using a link of sausage, cut down the center and remove the sausage from the casing. Place the sausage into the hot pan with a pinch f crushed red pepper and crumble the sausage as you saute. Once the sausage is browned, carefully remove some of the excess fat.

Next, dice the onion and place it into the hot pan with the sausage and cook until the onions are beginning to become tender. Mince the garlic and add to the sausage and onions and cook for another minute or two but making sure to stir so that the garlic doesn't burn. Add the 6 cups of chicken stock to the pot and add the bay leaf as well.

Thoroughly wash your potatoes until cold water and peel if desired. Carefully slice the potato in half length ways and cut the halves into 1/2 inch slices. Add the potatoes into the pot to allow them to cook.

Fill a medium sized pot with water and place over high heat to bring the water to a boil. While the water boils, add some ice to a large bowl and add very cold tap water. We're going to blanch the kale quickly for a minute or two and then transfer to kale right away to the ice water. this will shock the kale and lock in the beautiful green color.

To remove the kale from the stem, firmly hold the stem of the kale with one hand and wrap your other hand around it just behind the leaves. Pull your one hand down while still griping the top of the steam and the kale will quickly and easily be removed. Give the kale leaves a rough chop.

Once the water has come to a boil, add the kale and cook for only a minute or two. Remove the kale from the water and immediately plunge the kale into the ice water bath and allow the kale to cool. Drain the kale and pat dry with a kitchen towel and add into the hot broth.

Once the potatoes in the soup are tender, add the heavy cream, freshly cut basil, and grated parmesan to the broth and stir. Season to taste with salt and pepper. Serve with an extra grating of parmesan cheese. Perfect soup for a chilly movie night and one that all your friends and family will enjoy.