When the weather turns the heart starts to crave soup! And when life is crazy there isn’t much easier to whip up and serve than a pot of soup. But in this house a soup that is served for dinner must eat like a meal!

This is a soup I crave, especially when I was pregnant;). But between being gluten free and the husband not being a giant fan of going out to dinner for pasta, I had to find a way to make this soup! I finally found a recipe and I was stoked! It is easy, quick and fairly cheap.

Ingredients:
1lb Italian Sausage (I use the Italian Sausage from the Meat Market, 2 links)
2 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
1 large Onion, chopped
3 pieces of cooked bacon, chopped
2 cloves Garlic, minced
2 cups Kale or Swiss Chard, chopped
2 cans Chicken Broth
1 qt Water
1 c Heavy Whipping Cream

Process:
Cook your sausage. I remove the casing and then fry it. You could also bake for 1/2 hour at 300 degrees and then cut into slices.

Put your onions, potatoes, chicken broth, water, and garlic in the pot and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste and simmer for another 10 minutes. Turn on low heat, add kale and cream. Heat through and serve!

I serve this fabulous soup with my Brazilian Cheese Rolls and a salad. The rolls are gluten free and cheesy and so tasty too!