Potato Soups

One of the side effects of a small kitchen is that our recipe books are always in harms way during the cooking process.  I noticed that this particular recipe page got super dirty in the cooking process.  I can still smell the soup as I open the book!  Thank goodness I store all of my magazine recipes in the plastic sheet protectors.  This yummy goodness is from the October issue of Cooking Light.
Tuscan Style Potato Soup
Serves 6

  • 2 heads garlic
  • 2 1/2 T Olive Oil
  • 2 c finely chopped onion, divided
  • 1/2 t freshly ground black pepper
  • 1/4 t salt
  • 2 1/4 pounds cubed peeled yukon gold potato (about 6 cups)
  • 4 c fat free, less sodium chicken broth
  • 1 c half and half
  • 4 oz. pecorino Romano cheese, grated and divided.
  • 6 oz. hot Italian sausage, casings removed
  • 1 oz. pancetta, finely chopped
  • 1 c chopped kale
  • 1/4 c fresh sage leaves
  • 2 T pine nuts, toasted

Preheat oven to 400
  1. cut off the ends of each garlic head and place in the center of a small sheet of aluminum foil.  Drizzle 1/2 t oil over each head and wrap each in foil.  Bake at 400 for 45 minutes.  Let cool for 10 minutes and then squeeze to extract the pulp.
  2. Heat 2 t oil in a Dutch oven over medium-high heat.  Add 1 1/2 c onion.  Sauté for 4 minutes; stirring constantly.  Stir in pepper, 1/8 t salt, and potato; sauté for 2 minutes.  Then add the broth and bring the mixture to a boil.
  3. Reduce the heat and simmer for 20 minutes or until the potatoes are very tender.  Stir occasionally. 
  4. Place a food mill over a large bowl and pour the potato mixture and garlic pulp into the food mill.  Press mixture through the food mill and return to the pan.  Stir in half and half and 2 ounces of the cheese, finely grated.  Cook over medium heat 5 minutes or until warmed.
  5. Heat 1 1/2 t oil in a large skillet over medium heat.  Add 1/2 c onion and sauté for 6 minutes; stirring frequently.  Stir in 1/2 t salt, sausage and pancetta.  Cook for 8 minutes or until browned and the sausage is crumbled.
  6. Cook kale in boiling water for 4 minutes; strain through a sieve over a bowl, saving 1/4 c cooking liquid.  Combine 1 ounce of cheese, cooking reserved liquid, sage and nuts in a food processor; process until finely ground.  With the processor on, gradually add 1 T oil through the food chute, processing until combined.
  7. Top each of the 6 servings with 3 T of the sausage mixture and 4 t kale mixture.  Divide the remaining 1 oz of cheese over each serving.

Nutritionals:  Calories: 456, Fat: 23.2, Protein: 18.3, Carb: 43.8, Fiber: 4.2, Sodium: 871.

This dish is definitely a process to make, but it is so comforting and warm that it is worth it.  Especially now that the days are getting cooler!