Ok, so my friend Cindy Knight -Shrader introduced me to this a few days ago. After Googling it I found it absolutely necessary to make a pot.
I guess it comes from Olive Garden, but since we haven't been there in quite some time, I had no clue of how it should taste. If theirs is anything like this, I will be making a trip there VERY soon.
Thanks Cindy, for the inspiration!
1 lb Italian sausage ( I used hot)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon lardons ( crumbled cooked bacon)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped ( I used spinach with lovely results)
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
*recipe courtesy of Food.com
I guess it comes from Olive Garden, but since we haven't been there in quite some time, I had no clue of how it should taste. If theirs is anything like this, I will be making a trip there VERY soon.
Thanks Cindy, for the inspiration!
Chop or slice uncooked sausage into small pieces.
Brown sausage in your soup pot.
Add chicken broth and water to pot and stir.
Place onions, potatoes, and garlic in pot.
Cook on medium heat until potatoes are done.
Add sausage and bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.
*recipe courtesy of Food.com
