Tuscan-Style Potato Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 heads Garlic
3 tsp Olive Oil, divided
2 C chopped Onion
1/2 tsp freshly ground Black Pepper
1/4 tsp Salt
2 1/4 lbs cubed peeled Yukon Gold Potato (about 6 cups)
4 C fat-free, less-sodium Chicken Broth
1 C fat-free Half-and-Half
4 oz Pecorino Romano Cheese
1 lb Hot Italian Sausage, casings removed
1 oz Pancetta, finely chopped (optional)
1 large bunch chopped Kale
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Directions: |
Directions:Preheat oven to 400°. Cut off pointed end of each garlic head to partially reveal cloves (do not peel or separate the cloves); place each head in the center of a small sheet of heavy-duty aluminum foil. Drizzle 1/2 teaspoon oil over each head; wrap each in foil. Bake at 400° for 45 minutes; cool 10 minutes. Squeeze to extract pulp; discard skins. Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add sausage, and pancetta; cook 8 minutes or until browned, stirring to crumble sausage. Remove from pot and set aside. To same pot, add potatoes, onion, salt and pepper and sauté 2 minutes. Add broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potatoes are tender but not mushy, stirring occasionally. Add garlic and meat mixture back to pot and stir in half-and-half. Finely grate cheese to yield 1/2 cup; stir into soup. Add chopped Kale and allow to wilt into the soup over medium heat, 5 minutes or until soup is thoroughly heated. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Original recipe courtesy of Cooking Light, October 2009 - modified by the Riddle's to be more of a broth soup, than cream soup.
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