Friday, November 6, 2015

Autumn's Italian Potato Soup

I love Soup and I make a lot of it when there's a chill in the air and the leaves begin to change color and fall from the trees.
In this case, Autumn does not refer to the Season of the Year. It's from my friend Autumn.
I've adapted this recipe to make it Vegetarian. You can certainly use ingredients that are not vegetarian.

Autumn's Italian Potato Soup

1 lb. of Gimme Lean Vegetarian Sausage, crumbled
6 Yukon Gold Potatoes, sliced 1/2" thick, boiled and drained.
4 C Vegetarian Chicken Stock (I use a powdered vegetarian chicken base) 1 TBS per C of boiled water.
2 1/2 C Whole Milk
1/2 C Half and Half
Salt and Pepper to taste.
1 1/2 TBS Mrs Dash Original Blend Seasoning
1 1/2 TBS Herbes de Provence
1 Garlic Clove, minced
1 small Onion, diced
1 TBS Red Wine Vinegar
4 Stems of Kale Leaves

In a large Soup Pot on Medium Heat:
Add all ingredients except the Kale and mix well.
Heat for 15 minutes.
Lower heat to Simmer.
Add Kale and continue to cook for an additional 10 minutes.

Serve hot accompanied by a  Fresh Loaf of French Baguette Bread.

Peace in the Kitchen!

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