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Tuscan Soup in time for Winter

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Step 6: Add the Chicken Broth, Potatoes, Kale, and Other Ingredients

This is the part of the process when your soup will finally start looking like soup.  After the onions and garlic are done sweating, pour eight cups of hot water into the pot and set your stove to high heat.  Then, add however many bouillon cubes or packets you need to make 10 cups of broth.  I find that the soup tastes better with a slightly stronger chicken broth as its base.  Stir the liquid until all of the bouillon is dissolved.

After the bouillon is dissolved, add in all of your potatoes.  Don't just pour them in though, first of all we don't want the water they have been sitting in all this time, and we also don't want to splash the hot chicken broth everywhere.  Instead, carefully spoon the potatoes into the pot.

Once all of the potatoes are in the broth, add the kale, red pepper flakes, black pepper, oregano, and parsley.  Then, boil the potatoes.  The time required to cook the potatoes depends on your potatoes and how aggressively you boil them, the best way to know when they are done is not to time them, instead, ever so often, take out a potato medallion and poke it with a knife.  The knife should go in with just a little resistance.  You could also just wait a minute for the potato piece to cool and eat it.