Extended Shelf Life for: Swiss Chard, Potatoes
I love soup.
Can't get enough! And in my adult years/dumpster diving years, I've discovered that hearty greens in a soup are an absolute win! Sasuage, Kale and Potato soup is one of my favorites and a frequent 'go-to' recipe during the late fall and long winter months.
This is essentially a variation of Sausage, Kale and Potato Soup and equally delicious and hearty and for those who might care: a bit more healthy.
Toss 2-3 diced Medium Potatoes and 1 diced Onion in a touch of Olive Oil. Season as desired (salt, pepper, rosemary, etc.) Roast at 375 for 45 minutes. In a large stock pot heat a touch of Olive Oil and fry up 2-3 Chicken Breasts or Chicken Thighs (thighs are dark meat, so not as lean, but possibly cheaper and still delicious, so go for it!). Remove and cut or dice cooked chicken into bite size pieces. Pour in 4-6 cups Chicken Broth/Water into stock pot and incorporate chicken bits into the broth for added flavor. When potatoes are nearly done or completely finished, throw into the broth and bring to a boil. Using an immersion blender, blend a bit of the soup to create a semi-creamy texture. Add chicken pieces. Wash and tear into bite size pieces 1 bunch of Swiss Chard, throw into soup, let wilt. Season with sour cream, milk, half-and-half or plain yogurt. Serve with crusty bread and a nice brew, enjoy!
Things you DON'T have to do:
- Roast the Potatoes: I simply did this for added flavor, but it's definitely not necessary.
- Blend the Soup: This was more a texture and appearance adjustment, but isn't necessary by any means.
- Use Chicken: Sausage or Bacon would be nice as well.
- Use Swiss Chard: Kale or another hearty green, perhaps even spinach at the very last minute, would work out just as well.