Tuscan Potato Soup (zuppa Toscana)

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 3 (14 ounce) cans chicken broth
• 9 cups water
• 3 -5 pieces bacon
• 1 lb italian sausage, loose-ground
• 4 large russet potatoes, skin-on and cut into bite sized chunks
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 2 tablespoons olive oil
• 2/3 cup half-and-half
• 1/2-1 1/2 teaspoon salt (to taste)
• 1/2-1 tablespoon black pepper (to taste)
• 1/2-1 teaspoon ground cayenne pepper
• 1/2 teaspoon mustard powder, ground
• 1/4-1/2 teaspoon fennel seed, ground (optional)
• 2 cups kale leaves, chopped (optional)

Recipe

• 1 in a large stock pot combine the water, chicken broth, salt, and potatoes and set to a low boil.
• 2 in a separate pan fry up the bacon until slightly crispy and set aside; save the bacon grease.
• 3 in the same pan used to cook the bacon add the italian sausage, onion, and olive oil and simmer on low until the sausage is browned and the consistency of hamburger.
• 4 chop the bacon into small shreds (use a specialty mincer or food processor to save time) and add to the cooked sausage, then add everything into the soup pot.
• 5 mix the garlic, powders, and half-and-half into the soup pot and simmer, covered, for 30 minutes.
• 6 5 minutes before serving mix in the chopped kale leaves.