I go back to this recipe again and again because it's robust and darn tasty. The texture of the liquid should be somewhere between creamy and brothy, still light and slightly translucent but thickened with broken down starch from the potato and tinted by the milk. I prefer more milk, potato and heat on the tongue, but you may prefer less. Customize!
1 small onion
2 cloves garlic, smashed, minced
4 hot italian sausages, casings removed and broken up; You can also use mild sausage and toast some hot pepper flakes. Hard sausage like linguica can be used, but I prefer fresh sausage. Likewise, mix up ground pork with italian seasoning like anise or fennel.
4 large russet potatoes, diced
1 bay leaf
1/2 tsp dried rosemary, minced fine
1 qt chicken broth, or morewhite beans, canned
kale, ribs removed and chopped
2 cups whole milk
salt
black pepper
Saute onions and then garlic. Add sausage and brown briefly. Add potatoes and stir for 5 min or so and toss in herbs. Pour chicken broth till ingredients are nearly all covered. Top off with more chicken broth or water if necessary. Bring to a boil, then turn down to a simmer. Add white beans after about 10 minutes. After another 10 minutes, or when the potatoes are tender, throw in the kale. Lower the temperature again and stir in the milk. Be careful not to have the burner too high or the milk will curdle. Warm till the soup is heated through and the kale is just beginning to wilt. This soup will not need much, but adjust salt and pepper to taste.
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