Tuesday, December 13, 2011

Sausage, Potato and Swiss Chard Soup

After work, I went to the store to catch up on some Christmas shopping. Luckily, I knew exactly what I needed and was in and out pretty quick. But, by the time I got home it was late. We tend to eat really late at my house. Most people are PJing it up and watching Dancing with the Stars and I am starting dinner. The hubby gets home from work late so I try to time it so I finish as he is getting home.

I opened the fridge and noticed the chard was starting to look a little sad. Compared to collards and kale, Swiss chard does not hold up as well after a day or two. I had chicken and turkey sausage and a few potatoes. Voila! Easy sausage chard potato soup.

This soup is perfect for a chilly day. The spice of the soup warms you to the core. It is so easy. Plus, by using chicken and turkey sausage, you cut down the amount of fat in half. I like to use Applegate Organics sausage. I tried a few of their other flavors and they are all delicious. Plus, they're Gluten and Casein Free for those who have dietary restrictions.

Sausage, Potato and Swiss Chard Soup
Adapted from canadianliving.com

4 links (12 oz total) spicy chicken or turkey sausage (I used Applegate Organics Fire Roasted Red Pepper chicken and turkey sausage), sliced into 1/2 wide pieces. If spicy is not your thing, use Italian chicken sausage.

1 tbsp olive oil
1 large onion, chopped
4 garlic cloves, minced
3 cups cubed peeled potatoes, (about 4 potatoes)
1/2 tsp pepper
1/4 tsp hot pepper flakes or to taste
2 cups chicken stock
3 cups water
1 bunch Swiss chard, leaves removed from center rib and coarsely chopped
salt to taste

Heat oil in large pot over medium-high heat. Brown sausage, stirring occassionally. Remove sausage and place on paper towel lined plate to remove excess oil. Drain a bit of the oil from the pan. There won't be much if using chicken/turkey sausage. Add onions, garlic, potatoes, pepper flakes and pepper, and saute for several minutes until onions are translucent. Add the stock and water and bring to a boil. Reduce heat and simmer until potatoes are cooked. Add Swiss chard and cook until tender, about 5 minutes. Season to taste.

Pin It

1 comment:

Anonymous said...

Your blog is delightful! I am a big fan of your writing (so funny!) And the recipes too! Nice work darling!
Love Bernie