Potato Kohlrabi Soup with Italian Sausage

 

INGREDIANTS

  • 1 tbs olive oil

  • 1-2 links hot Italian sausage, casings removed, crumbled

  • 1 slice bacon, diced

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 6 cups chicken broth

  • 3-4 new potatoes, peeled and cut into 1/4 inch slices

  • 2 kohlrabi bulbs, peeled and cut into 1/4 inch slices

  • 1 large bunch Kohlrabi leaves, stems removed, chopped

  • crushed red pepper, to taste

  • pinch of garlic powder and onion powder

  • 1/2 cup cream

  • kosher salt and black pepper

 

DIRECTIONS

  • 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.

 
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