Tuscan Potato Soup (Zuppa Toscana)


1 1/2 – 2 Slices Bacon Cooked and Minced
(My family doesn’t eat enough bacon to store uncooked bacon in the fridge.  I cook up the whole pound then freeze the precooked bacon in a glass quart jar.  When I need a slice or two of bacon I pry off what I need to season recipes on demand.)


1/2 lb. Mild Italian Sausage (Removed from casing and pinched into small pieces)
1 Medium Onion Minced
1 Clove Garlic Minced
4 Cups Water
1 Tablespoon Chicken Better Than Bullion
1 Teaspoon Ground Black Pepper (I grind it onto a scrap of paper then measure)


1/8 Teaspoon Chipolte Powder
1/4 Teaspoon Ground Mustard
1/4 Teaspoon Ground Fennel Seed


1/2 Cup Heavy Cream
2 Large Russet Potatoes Cut into 1/2 inch Strips and Roasted on a Lightly Greased Cookie Sheet at 400 Degrees Until Done (About 30 Mins) – Cool and Pinch or Cut into 1/2 inch Squares
1 Cup Kale Leaves Chopped

Saute bacon and sausage in soup pot over medium low heat until sausage is about half way cooked. Add onions and garlic continue to saute until sausage is done; no longer pink inside.

Add water, bullion, spices and cream, simmer over low heat for 30 minutes.

Add potatoes and kale, simmer an additional 5 minutes.

*Serve immediately.  If  you need to “Hold” the soup.  WAIT to add the potatoes and kale until 5 minutes prior to serving, unless you want nonexistent potatoes and droopy kale.


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