Tuscan Potato, Kale, and Sausage Soup

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;

 

Linked to: Weekend Whatever #59