Have I mentioned that I love soup!? I love it so much that I often make these 2 soups at the same time!
Most of the time, my family eats dairy-free because I’m allergic to dairy. It’s hard to taste-test a recipe with a lot of cream in it, for example, when you’re allergic to anything made from cow’s milk. A tiny taste won’t kill me, but if I eat much, I get miserable.
Sometime last year, after my husband ordered Zuppa Toscana at Olive Garden and raved about it, I decided to try to make it at home. I found a recipe online (which I don’t alter except I use a different sausage and no bacon), and after looking at the ingredients, I thought — I can make something similar for myself, leave out the half and half, cut down on the sausage and potatoes and add a poached egg.
The beauty is that while I’m chopping up an onion, potatoes and garlic cloves … why not chop another one or two of each? And if I’m chopping up a large bunch of kale, why not split it between 2 pots?
Potato Kale Soup with Poached Egg
- 1/2 lb uncooked sausage of your choice (I use a pecan smoked sausage); peel off the casing, slice it up and then chop each piece half
- 1 medium onion, chopped
- 1-2 potatoes, peeled and chopped
- 1-2 cloves of garlic (I usually use 2, unless it's a large clove)
- 2 cups organic chick broth or vegetable broth + 1 cup water
- 1/2 bunch kale, chopped
- salt and pepper to taste (note: the sausage gives the soup a lot of flavor; taste before you add any salt)
- 1-2 large eggs
- If desired, you can top it with grated Parmesan cheese, Machego cheese (made from sheep's milk) or a dairy-free option made by Daiya
- Saute the sliced/chopped sausage, onion and garlic in a pot (add 1 tsp olive oil if it's a lean sausage).
- Add chicken broth and water.
- Add the chopped potatoes to the pot. Bring to a boil, then reduce he heat to simmer.
- Chop the kale while the potatoes cook (if you haven't already). To chop the kale, remove the middle stem by peeling off the kale on either side of it; discard the stem and chop the kale. Put half of it in the pot (if you're making the Zuppa Toscana at the same time, put the other half in that pot).
- Add another 1/2 cup+ of water if you prefer more broth.
- Cover and let cook for 8-10 minutes, until potatoes are tender and kale is wilted.
- Taste and season to your taste with salt and pepper.
- When you're ready to eat, crack and 1-2 eggs into a bowl and gently slide into the soup. Ladle soup broth gently on top of the eggs.
- Place the lid back on the pot and simmer for 4-5 minutes (until the whites are cooked, but the yolk is still soft).
- Spoon into a bowl and, if desired, top with a little grated cheese.
- Right before you eat, break the yolk in your bowl ... Enjoy!