Zuppa Toscana

Did you know that every day in Alaska is soup day? It's true! Our cold, extra long winters mean endless soup days ;0) Yummy. This zuppa toscana has made it's way to the top of our list. It. Is. Good. And for the most part healthy-ish (?). I mean it has kale in it and that's like super DUPER healthy. Dark green leafy healthy. And of course the potatoes, ham, and cream don't hurt things either.

Zuppa Toscana

{Adapted from Two Peas and Their Pod}

1 large white onion, diced

3 cloves garlic, minced

2 T olive oil

Red pepper flakes to taste

(Optional bacon here too, about 4 slices will do ya)

8 cups chicken broth

1 cup cream (or half & half)

3 large russet potatoes, peeled and chopped

3 cups kale, washed and roughly chopped

1+ cup diced ham

Salt and Pepper to taste

In large soup pot heat olive oil over medium heat. Add onions and red pepper flakes (to taste) and saute until onions soften a bit. Then add garlic and continue to cook until fragrant. (If opting to use bacon, skip the olive oil and instead cook the diced bacon until crispy, set aside and add onions, garlic, and red pepper flakes to the bacon grease to saute.) Add chicken broth and potatoes to onion mixture. Simmer until potatoes are softened, about 30 minutes. Meanwhile get some color on your ham by browning in a separate skillet for a few minutes over med-high heat. Then add kale, ham, and cream to soup; simmer for 5- 10 minutes more. Season with salt and pepper to taste. (If using, add bacon just before serving or on individual servings, no one likes soggy bacon right?!)