Potato Soup

If you like Zuppa Toscano Soup at Olive Garden, then I have a recipe for you. This is a copycat version for that soup. The weather is getting cooler and it is always fun to warm up with a good bowl of soup. I hope you enjoy this as much as my family does.

Potato Soup

Ingredients:

• 1/2 pound kielbasa sausage • 2 tbsp olive oil • 2 cups chopped leeks (about 4 medium leeks) • 1/2 tsp salt, or to taste • 8 medium kale leaves • 2 pounds red-skinned potatoes, cut into cubes • 2 cloves garlic, peeled and grated or pressed • 1/2 tsp minced fresh thyme • 2 bay leaves • 2 tbsp chopped fresh sage • Freshly ground black pepper • 1/2 cup heavy cream

Instructions:

1. Cut the kielbasa into rounds 1/4-inch thick. Pour the olive oil into a medium skillet and fry the rounds on both sides to brown them, taking care not to burn them, over medium heat. Leave the fat in the skillet and transfer the kielbasa to a Dutch oven or heavy casserole. Trim and discard the leeks’ green tops and split the white shanks lengthwise, then rinse to remove all traces of soil. Chop into 1-inch pieces and add to the skillet along with salt. Cover and cook over low heat, stirring often and checking to make sure the leeks don’t burn or stick to the pan; add a little water if needed. After about 10 minutes, add 2 tablespoons of water, stir, and add the leeks to the sausage, scraping the skillet with a spatula to get all the tasty brown bits.

2. Strip the kale leaves from the tough stems and ribs, and then chop the leaves. Add them to the sausage and leeks along with the potatoes, garlic, thyme, bay, sage, pepper and 3 cups of water. Cover and simmer until the potatoes are tender and have absorbed the various flavors — about 30 minutes. Stir in the cream, and taste for salt and pepper.

3. Or, to serve later, remove from heat and refrigerate. Just before serving, heat the soup to just under a simmer, and stir in the cream, salt and pepper. Serve the soup piping hot.