It was one of those nights that completely justified having a warm soup for dinner. Plus it is really that time of year when you could have soup every night and never get tired of it. Soup is such a comforting thing food, and I figure why not take a recipe of a soup that I absolutely love and change it up a bit. No reason to have the same soup again when you can try something new.
This soup is a remake of my Kale Potato Soup with the new addition of some dijon mustard. I really do like the original recipe but I thought it might be nice with the spiciness of dijon mustard in the broth. It was a nice subtle hint of mustard that complimented the potatoes, sausage and kale.
With a great piece of crusty bread this soup was complete and just what the cold and raining evening called for.
Dijon Potato Soup
2 tablespoons olive oil
2 cups finely chopped onion
1/2 teaspoon pepper
1/4 teaspoon salt
2 1/4 pounds cubed potatoes
4 cups fat free, low sodium chicken broth
1 cup half and half
1/4 cup dijon mustard (to taste)
4 ounces Romano cheese
6 ounces hot italian sausage
2 cups chopped kale
Heat 2 teaspoons oil in a dutch oven over medium high heat. Add 1 1/2 cups onion, saute 4 minutes stirring frequently. Stir in potatoes, 1/8 teaspoon salt and pepper, saute 2 minutes. Add broth and mustard and bring to a boil, reduce heat and simmer 20 minutes or until potatoes are tender; stirring occasionally.
Heat 1 1/2 teaspoons oil in a large skillet over medium heat, add remaining 1/2 cup onion; saute for 6 minutes stirring frequently. Stir in 1/8 teaspoon salt and sausage; cook 8 minutes or until browned.
Add half and half and kale to soup and cook for 4 minutes or until kale is softened. Stir in sausage and heat soup thoroughly.