Tuscan Soup by BransAndTony

Print Recipe . Add to favorites

• 1/4 tsp - Nutmeg
• 21/2 cups - Vegetable Stock
• 1/2 cup - Heavy Cream
• 1 - Medium Russet Potatoes
• 2 cups - Chopped Kale
• 1/4 tsp - Crushed Red Pepper Flakes

Steps

1. Combine the stock and cream in a saucepan over medium heat. Bring to a light boil.
2. Slice the unpeeled potato into ¼ inch slices, then quarter the slices and add to the soup; add the kale.
3. Add the spices and let the soup. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.

Prep Time: 10 min
Cook Time: 45 min
Num. of Servings: 2