Here in Chicago, it's been absolutely bitterly cold and pretty much snowing every day for the last two weeks. I am so over it. I want all the comfort food. Except that I'm counting macros right now, and that doesn't exactly lend itself to sausage/bacon/cream-based soups. Trust me, I've tried. Additionally, with the start of Half Marathon Training kicking off, I AM HUNGRY. So to knock off all my cozy, warming, comfort food wants in addition to keeping within my macros goals and training...I created this little number.
It doesn't short on the sausage and I still use bacon, but I used Fair Life Lactose Free 0% Fat Milk which is higher in protein than regular milk and lends itself to be a bit more friendly than heavy whipping cream when it comes to the fat content. It's hearty, salty, so filling with all the potatoes and I love the hint of bacon you can taste. Try this one, it does not disappoint!
Like I mentioned, I've been craving all the comfort foods. It just goes hand in hand with the depths of a Chicago winter. We've had a crazy busy few weeks too. Construction going on at the house, a quick weekend trip among pre-school drop off and pick ups, doctors appointments, gymnastics and swimming.
I've always made this soup as a Whole 30 version, using Coconut Milk. I love the Applegate Sugar-Free Bacon that I pickup from Target and then when you can find clean Italian Sausage without preservatives, it technically becomes Paleo/W30. Except Coconut Milk is super high in fat. While delicious, I know there are other options out there that would give me that creamy taste I'm looking for but also would be lightened up. I recently discovered the Fair Life Lactose Free Milk. It's Ultra-Refined so it's 50% less sugar and 13g of protein per serving. And it tastes good!
I used the Good and Gather brand of Italian Sausage, and removed the casings. I used yellow potatoes because then I don't have to peel them, something I truly hate. Lastly, I used the Applegate Sugar Free Bacon mostly because it's my favorite brand and it crisps up so nicely.
To start, I get the bacon going in a large dutch oven. I used 6 slices for this. Once the bacon is crisped, I set aside and drain the grease. Some recipes call for you to save the grease, but honestly, I'm crisping up the bacon as a topping to the soup and using sausage, I don't need to be drinking up my bacon grease too. IF you do want to save the drippings, only save about 2 tbsp. More than that makes the soup kind of greasy.
After I remove the casings on my sausage, I add those to my pan and begin browning. This part is key. It adds depth of flavor. Let your sausage brown, then add in your chopped onions and let them cook until they're soft and starting to become translucent. Lastly, add your garlic in and cook for about 1 minute.
Next, add in your seasonings. I used a hefty dose of Italian Seasoning, Oregano, Salt and Pepper. Chili Pepper Flakes are also delicious but I had high hopes that maybe the kids would try it, so I omitted this time. It's honestly so flavorful it's not necessary but I've had it both ways before.
Next, I add my potatoes and broth. In this case, I used beef broth, but you can also use chicken broth. Cook for about 30 minutes, until your potatoes are fork-tender. Lower the heat and add your shredded Kale as well as 2 cups of your milk-base. If you want even creamier, definitely try heavy whipping cream or coconut milk, or give the skim milk option a try :). You'll cook this on low for 5 minutes or so until everything is heated through.
Now you are ready to serve! Crumple up your bacon, top with some Parmesan Cheese if you like, and enjoy. Best served with crusty bread or rolls. Enjoy!
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