Cut off pointed end of each garlic head to partially reveal cloves (do not peel or separate the cloves); place each head in the center of a small sheet of heavy-duty aluminum foil. Drizzle 1/2 teaspoon oil over each head; wrap each in foil. Bake at 400° for 45 minutes; cool 10 minutes. Squeeze to extract pulp; discard skins.
Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add 1 1/2 cups onion; sauté 4 minutes, stirring frequently. Stir in pepper, 1/8 teaspoon salt, and potato; sauté 2 minutes. Add broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potatoes are very tender, stirring occasionally. Place a food mill over a large bowl; pour potato mixture and garlic pulp into food mill. Press mixture through food mill; return mixture to pan. Stir in half-and-half. Finely grate 2 ounces cheese to yield 1/2 cup; stir into soup. Cook over medium heat 5 minutes or until thoroughly heated.
Heat 1 1/2 teaspoons oil in a large skillet over medium heat. Add remaining 1/2 cup onion; sauté for 6 minutes, stirring frequently. Stir in 1/8 teaspoon salt, sausage, and pancetta; cook 8 minutes or until browned, stirring to crumble sausage.
Cook kale in boiling water for 4 minutes; strain through a sieve over a bowl, reserving 1/4 cup cooking liquid. Grate 1 ounce cheese. Combine kale, reserved cooking liquid, grated cheese, sage, and nuts in a food processor; process until finely ground. With processor on, gradually add 1 tablespoon oil through food chute, processing until combined. Ladle 1 cup soup into each of 6 bowls; top each serving with 3 tablespoons sausage mixture. Drizzle each serving with about 4 teaspoons kale mixture; shave remaining 1 ounce cheese evenly over soup.
I have been trying to cook with more kale. I came across this recipe and thought potato soup... blah, but after reading the recipe, I thought I would give it a try. I loved it! The roasted garlic, the sage, the kale pesto! A delicious combination of flavors. This recipe is definitely a keeper. Thank you!
I made this for Thanksgiving and it was the star of the show! It was gone within minutes and the whole family was raving about the flavor.
The toppings are fun/delicious, but you definitely don't need them. I added a little bit more chicken stock because it was very thick.
The only complaint is that the recipe has a daunting amount of steps, but it was fairly easy overall.
I am making it again this weekend.
I made this last night and followed the recipe exactly. It was delicious, the best potato soup i've ever had and now one of my favorite soup recipes. It's very easy to make and to cut down on time, make the kale garnish and the sausage portions while the potatoes are cooking.
I didn't bother with the pancetta, kale or the sage. I made the soup base according to the recipe, but I did add 1/2 tsp each of thyme and oregano when I added the half-and-half. I cooked about 3/4 lb of spicy ground turkey sausage with the onion, and in another pan I toasted about a half-cup pine nuts, but left them whole. I served up each bowl of soup with a spoonful of sausage on top and garnished it with grated parmesan, pine nuts, and minced fresh herbs (basil, parsley, and chives from my garden). I had some crusty sourdough bread on the side. It was absolutely delicious, and I will definitely be making it (my modified version) again.