Hurricane Harvey hit the coast of Texas this weekend and devastating flooding continues.  Flash flood warnings in our area have been called off today, and we are safe on high ground. Our school district in Austin issued a two-hour late start, and the temperatures have dropped down to the upper 70s.  For us, that means cool temps, so I made soup today for lunch–which will also be dinner. This is similar to a Zuppa Toscana recipe that many are familiar with.

Besides the onion, here’s everything you’ll need to make this fast, tasty and inexpensive meal.  I recently opened a gallon-sized can of dried onions from my food storage and now have what looks like a five year supply, so I used 2 tablespoons of those instead of the freshly diced onion that I normally use. Anybody need to borrow some onions?

This was my first time to chop the kale in my food processor, and unless I’m in a major hurry, I plan to always do it this way because I cannot stand getting a big floppy piece of kale that drips everywhere.  The smaller pieces may not have that Olive Garden feel to it, but the bite-sized feature is much more enjoyable.  I sliced the potatoes by hand, but often, I use the slicing blade on my food processor and it goes so fast. Here’s the recipe for you.  Let me know how you like it. Enjoy!

Potato, sausage, kale soup ingredients

• 2 pounds red potatoes, thinly sliced
• 19 ounces Italian sausage
• 1 large onion, diced
• 48 ounces chicken broth
• 32 ounces half and half
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon oregano
• 16 ounces fresh kale, chopped

1. Slice potatoes thinly.  Put in a pan, covered with water.  Cook on high until tender.  Drain.  Set aside.
2. Cook the Italian sausage in a large pot with diced onion until browned and done.  Drain excess grease.
3. Add the cooked potatoes, chicken broth, half and half, salt, red pepper flakes and oregano.  Cook on medium heat 20 minutes.
4. Add chopped kale, cook an additional 5 to 10 minutes.  Serve.

Sliced the two pounds of red potatoes either by hand with a paring knife or in a food processor with the slicing blade.

Cover the potatoes with water, then cook the potatoes on high heat until tender. Drain water, then set aside.

Cook the sausage and onions in a large pot until done.  Drain excess grease, then put back in pot with everything except the kale.  Cook on medium for about 20 minutes.

Add chopped kale, then cook an additional 5 to 10 minutes, then serve.

Here are some variation possibilities with slight changes in ingredients or method.

Potatoes

Instead of a two pound bag of red potatoes, use 2 pounds of Yukon gold potatoes, cut into cubes, with skin on.

Half and Half

Replace half and half with 1 cup heavy cream, 2 cups milk and 1/2 cup shaved Parmesan cheese. Don’t add cheese until the kale is added.

Kale

Use baby kale instead of kale. With baby kale, omit the chopping step and add directly to soup after 20 minutes of cooking on medium.