Chard, Leek, Potato and Sausage Soup
Makes 8 servings.
2 4-ounce sweet Italian sausage links
1 tablespoon olive oil
1 large Red Dog leek, quartered, sliced and cleaned
1/2 cup diced red bell pepper
1 cup diced Red Dog chard stems
2 cups Red Dog chard leaves, torn into bite-sized pieces
1 large garlic clove, minced
3 cups Red Dog German butterball potatoes
1 cup chicken broth
3 cups milk, half and half, or cream
Freshly ground black pepper
1/2 cup fresh Red Dog Italian parsley, minced
Pour about 1/2 cup water into a medium sauté pan, add the sausage links, and cook over medium heat until no longer pink. Drain off any remaining water and allow the sausage to cook in its fat. (If it is too lean, add a little olive oil.) When the links are nicely browned, transfer them to a dish and allow them to cool. Cut the links into 1/4-inch-thick slices and set aside.
Heat the olive oil in a large pot over medium heat. Add the leeks, bell pepper, and chard stems and cook for a couple of minutes until the stems soften. Add the garlic and cook for a couple of minutes. Add the potatoes and cook for a couple of minutes. Add the chicken broth and bring it to a boil. Reduce the heat to low, cover, and cook for 5 minutes or until the potatoes are fork-tender.
Uncover the pot, stir in the chard leaves, evaporated milk, and sausage, and season with salt and pepper. Raise the heat to medium and cook for 3 to 4 minutes until heated through. Off the heat, stir in the parsley. Ladle into soup bowls and serve right away.