I used to subscribe to Cooking Light magazine and clip recipes. I have a ton of them. There was one that looked really good but boy were there a lot of steps! Not only were there a lot of steps but it required a food processor, a blender, and several pots and pans. I hate doing dishes. So I retooled the recipe, so to speak. I wanted something tasty and simple to make. My daughter loves what I came up with. 🙂
To begin with I roast two bulbs of garlic. This should be done earlier and allowed to cool so it is easier to work with.
Dice about a cup of onions and saute about 3/4 of that in olive oil in a large saucepan. I use the olive oil from the roasted garlic. Cube about 6 cups of potatoes and saute for a few minutes with the onions. Add some salt and pepper to taste.
Add 4 cups of chicken stock and bring to a boil. Then simmer for about 10 minutes. Add a cup or so of chopped kale and cook another 10 minutes or until the potatoes are fork tender.
In the meantime, take two Italian sausages out of their casings and place in a hot skillet to begin browning. Also add 1-2 oz of pancetta to the pan. Once the fat begins to render add the rest of the onion to the skillet.
As this begins to brown I turn my attention back to the saucepan and add a cup of milk. This can be cream, fat free milk, chef’s choice basically. I add in the roast garlic and then bring it back to a simmer.
We have an immersion blender and it’s a great tool to have for soups and things. I remove the soup from the heat and blend the ingredients together.
Once it is completely blended I add in the meat and a cup or so of grated pecorino cheese. At this point I check the seasonings as the cheese and pancetta can be quite salty. Add more salt if needed but not before you check at this point. The consistency should look like this:
At this point it is ready to serve! I always make sure there is plenty of pecorino on the table for people to grate the cheese over the soup.
While not difficult to make this soup does require a bit of time to bring it all together but it is worth the effort. A very healthy and tasty meal!
I love Kale, but other members of the family find kale too woody…it should not be a problem with this soup because it is nicely blended. I like the amount of cheese on top of the soup!!! The perfect finish.
My husband doesn’t like kale as a stand alone. It has to be in something.
Very nice! I’m storing this recipe away as I love soups with kale in them.:)
It is a nice balance with potatoes.
Great combination of flavors here!
Thank you. 🙂 I am usually not a big fan of leftovers but this is great as a leftover. The flavours get even better.
Sounds like a nutritious soup!
It really is. And of course if people want to put more kale in it would still be good.
I made a smoothie today. It’s healthy, too. 😉
I used to get Cooking Light too…haven’t thought about that in years, but you’re so right, it’s nice to have some healthy options in your back pocket to balance the rich, heavy dishes of winter.
I clipped a ton of recipes back then. Every once in awhile I go back and pull something new out to try.
We must think a lot alike. I too made a potato soup tonight. Loaded potato soup and it was adapted from Cooking Light also!! This sounds great too 🙂
Yum, loaded potato soup. 🙂
I love to make potato leek soup—this sounds like a great alternative!
Think I will make potato and leek soup tonight. 🙂