It's freezing here in Minnesota. That means it's time to whip out the soup recipes.

I've had this one in my "to-make" folder for quite some time. I used an Olive Garden copycat as a base and modified it to my liking. Anyway, it's delicious. You should make it. You'll love it.

Potato & Sausage Soup
Serves 4-5

INGREDIENTS
4 spicy Italian sausage links
3/4 cup diced onions (about 1 medium onion)
2 TBSP olive oil
1 TBSP butter
2 cloves garlic, minced
2 TBSP chicken stock
1 Quart water
2-3 Russett potatoes, cut into small-ish chunks
2 cups kale, chopped
1/2 cup cream
salt & pepper, to taste

DIRECTIONS
Preheat oven to 300 degrees.

Bake the sausage for about 25 minutes, or until done. Cut in half lengthwise, and then into 1/2 inch slices.

Melt butter and olive oil in a stock pot and cook over medium heat until onions are translucent. Add garlic and cook for about another minute. Add chicken stock, water, and potatoes and simmer for about 15 minutes, or until potatoes are tender.

Add sausage, kale, and cream. Simmer about 5 minutes. Season with salt & lots of pepper. Serve with some nice, crusty bread.