Sunday, February 3, 2013

Tuscan Potato, Kale, and Sausage Soup


Modified from The Everything Gluten Free Slow Cooker Cookbook

1 Tbsp. olive oil
4 slices bacon, diced
1 lb sausage, cut into bite-sized pieces
1 medium onion, chopped
2 cloves garlic, minced
3 Tbsp. white wine
2 large russet potatoes, peeled and diced
4 cups gluten free chicken broth
1/8 tsp. red pepper flakes
½ tsp. salt
½ tsp. ground black pepper
2 cups fresh kale, chopped (may use spinach)
1 cup coconut milk

1.       In a large skillet heat oil and cook bacon and sausage until crisp – about 5 minutes.  Remove bacon and sausage and ad to a greased  4 quart slow cooker.
2.      Saute onion and garlic in the bacon fat until softened, 3-5 minutes.
3.      Deglaze the pan with wine.  Scrape the pan to remove all bits of vegetables and meat.   Add all of the pan contents to the slow cooker.
4.      Add potatoes, chicken broth, pepper flakes, salt, and pepper.  Cover and cook on high for 4 hours or low for 8 hours, until potatoes are very tender.
5.      An hour before serving, stir in the kale and the coconut milk.  Continue to cook for an hour until kale has softened.

Linked to: Gluten Free Fridays #28;


1 comment:

  1. I really like the colors in this soup! YUMMO
    What a GREAT start to the link up this week! We hare some awesome recipes!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!

    Cindy from