5 pieces crispy bacon, crumbled
1 onion, minced
4 garlic cloves, minced
1 Tbsp olive oil
1 Tbsp chili powder
1/2 tsp dried oregano
5 cups chicken broth
3 medium red potatoes, cubed
8 oz kielbasa sausage, sliced into 1/2 inch slices
8 oz kale, stemmed and leaves sliced 1/4 inch thick
1 (5 oz) can evaporated milk
1/2 cup Parmesan cheese
Salt and pepper
Micowave the onion, garlic, oil, chili powder and oregano for about 3-4 minutes, stirring every minute. Add to the slow cooker along with the broth, potatoes, bacon and kielbasa. Cover and cook on LOW for 4-6 hours. Add in the kale, warmed evaporated milk and parmesan cheese. Whisk to blend. Cook on HIGH for another 20 minutes. Season with salt and pepper and serve. Makes 6 servings
Review:
This is very different from the normal food I eat. It was actually the first time I bought kale. It is a leafy green vegetable packed with nutrition, and a bit bitter (say that 5 times fast). I tried the soup without the last 4 ingredients added and was not impressed. But after adding the creaminess and salt and pepper it was better. I was the only person to really like it in my family and therefore will give it 3 stars.
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