1 lb. Italian sausage browned and drained
1 onion (cook with sausage)
2 clove garlic (cook with sausage)
6 c. water
6 bouillon cubes
2 Russet Potatoes sliced
2 c. shredded kale
pinch of red pepper flakes
1 c. cream
Bring all ingredients to a boil except for the cream. Simmer until potatoes are tender. Add cream and top with Parmesan Cheese. It’s even better the second day.
Wild Rice Soup
1 package Long Grain and Wild Rice mix cooked according to directions. I used Rice a Roni brand.
2 T. butter
1 onion chopped
1 package sliced mushrooms
1 c. carrots julienned or sliced
1 c. celery chopped
Saute these ingredients together until soft.
1/4-1/2 lb of bacon crisped and chopped
3 cans Cream of Potato Soup
1 qt. Milk or Half and Half
1/2 lb. Velveeta
Put everything in a crock pot and let cook for 1-2 hours. If it gets too bubbly turn to low. The cream will curdle. Thin with more milk if you want it a little thinner.