Tuscan Potato Soup

1. 1

   Take the sausages out of casings and fry in a Dutch oven until no pink remains.

2. 2

   Drain most of the fat (don't discard all of the fat or rinse the sausage, you want the flavor), add the onions and saute until transparent.

3. 3

   Add the potatoes, barely cover all with water, salt to taste, and cook until the potatoes are tender.

4. 4

   Pour in evaporated milk, 1-2 large cans depending upon how creamy you want it.

5. 5

   Heat through, adjust seasonings.

6. 6

   To serve, place 1 or 2 pieces of fresh kale in a soup bowl pour hot soup over.

7. 7

   The soup thickens, like most potato soups, over night.

* Per serving · 4 servings · Values may vary.

No additional tips available.