Monday, June 30, 2014

Sweet As Pie: Sausage, Potato and Kale Soup

This is a Sweet As Pie Pioneer Woman recipe from way back in April.

I even picked it, but I never had a chance to make it!

(False: I surely had plenty of chances; I just never got my act together.  I believe in honesty in blogging.)

In any event, today was one of the first real days that felt like summer here in Maine -- 82 degrees and humid.  The way our house sits (and due to my aversion to fans, which I can't stand because they are loud and make messes and just are always dirty), it was actually cooler outside than inside, but no matter where you were, it was warm.  Couple that with the fact that I made cinnamon rolls and chocolate chip muffins this morning, and that meant two things:

1. The air conditioner was on by noon, and 

2. that made the house chilly.


So for dinner tonight, at long last, I made this soup.

WHM was on a birthday outing with his aunt and uncle, so CAM played outside and I prepped this.  

Pioneer Woman: Sausage, Potato, and Kale Soup

Verdict: Delicious!  And, despite being hearty and made with heavy cream, it's not super heavy -- not inappropriate for a rainy summer day.  (Even though it was sunny and hot here!)
Cook it again: Absolutely. Mick and I even reflected that it would be a nice dinner with company, if we doubled the recipe.
Cost factor: Italian sausage is the most expensive.  We usually have heavy cream and kale and red potatoes in the house, but if you don't, then those are other factors.  $15ish?

PW says this is a recipe meant to mimic an Olive Garden recipe.  Since we moved away from Alabama, we haven't been to an Olive Garden, so I can't comment on whether this is a good effort -- but I can say without reservation that it's a darn good soup!

I didn't take any prep photos, so I will just recap here.

(Also, I'll insert a photo of the finished product, just so you can see how pretty it is.)

You need red potatoes, kale, milk, chicken broth, heavy cream, and sweet Italian sausage.  

Boil the potatoes and set them aside. Remember to slice the potatoes before you boil them! I forgot to do that, and the price I had to pay was trying to slice boiled red potatoes.  It wasn't easy to do that and have them look pretty.  (Not that they need to look pretty, but it's nice bonus!)

In a stockpot, crumble and brown the sausage.  When it's ready, drain any fat and add red pepper flakes, oregano (I used dried), salt, and paper.  Add two cups each of chicken broth, milk, and heavy cream.  (The recipe calls for half and half, but I don't keep that in the house. We go big!)

Simmer it all together for 30 minutes, and then add the kale and potatoes.

That's it! Delicious, pretty, and very filling.  

And for the record, even if it's nearly 90 outside, this is still worth it.


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