Nelda Fagg Desert Holly Camp

Potato Kohlrabi Soup with Italian Sausage

1 tablespoon olive oil
1-2 links hot Italian sausage, casings removed, crumbled
1 slice pancetta, diced ( or 1 – 2 slices bacon)
1 medium onion, diced
2 cloves garlic, minced
6 cups chicken broth
3-4 new potatoes, peeled and cut into 1/ 4″ slices
2 kohlrabi bulbs, peeled and cut into 1/ 4″ slices
1 large bunch kale or collards, stems removed, chopped
Crushed red pepper, to taste
Pinch garlic powder and onion powder
1/2 cup cream
Kosher salt and black pepper
Heat the olive oil in a large soup pot. Add the sausage and pancetta, breaking it up as you stir. Cook until browned. Toss in the onions and cook until translucent. Add the garlic, and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, potatoes, kohlrabi, chard, and spices and bring to a boil. Lower the heat to maintain a slow simmer until the
potatoes and kohlrabi are tender, about 20-30 minutes. Add the cream and cook over low heat until heated through, only a few minutes longer. Season to taste and serve with lots of crusty bread.
Source: Melissa Vance, JBG Contributor

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