Janets sausage and potato soup

2 Nov

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This is my sisters recipe that she got from someone years ago. Since we do not know the person she got it from we have renamed it “Janet’s soup.”

My Mom also made almost the same soup.

2 pounds of Italian  sausage, out of the casing and crumbled

Save a 1/2 pound to snack on while you are cooking.

2 diced large onions

Two cloves diced garlic

4 diced large potatoes

1 teaspoon red pepper

2 bunches of fresh kale or spinach about 4 to 6 cups

6 cups chicken broth

1/2 cup light cream or half and half (optional)

One can of drained cannelloni beans  (optional)

Saute the sausage till it is cooked well.

Drain the fat off and place the sausage in a bowl.

In the same skillet saute the onions, garlic and potatoes till soft.

Put the sausage in a soup pot and add the broth.

Cook for about 15 minutes.

Add the kale or spinach,beans and red pepper flakes.

Season with salt

Simmer for twenty minutes.

Puree if you want a smooth creamy  soup. Do this before you add the kale or else you will have a green soup.

I usually puree 0nly two cups and it makes the soup very thick.

Add the cream.

I dont add the cream all the time, just to save calories.

Isn’t that funny?

Serve with fresh bread, the baked potato skins and a salad.

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