Tuscan Potato Soup

1:00 AM, Jan 17, 2013   |    comments
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Ingredients:

1/2 - 3/4 lb Jennie- O Turkey Sausage
2 large baking potatoes, sliced thinly
1 large onion, chopped
2 garlic cloves, minced
1 can corn, no added salt
2 cups chopped kale
2 (8 ounce) cans low-sodium chicken broth
1 quart water
1/2 cup fat free evaporated milk

Directions:

1. Brown sausage in small skillet. Drain excess fat.
2. Place onions, sausage, potatoes, broth, water, and garlic in a stockpot.
3. Boil until potatoes are cooked.
4. Add kale and evaporated milk.
5. Simmer for 15 minutes.
6. Heat through and serve.
Servings: 4-6

Presented by: Cheryl Hill, Knox Co. Health Dept.

Date Aired: January 17, 2013

Cheryl Hill, Knox Co. Health Dept.

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