I am a huge fan of Cast Iron cooking. This awesome pot is a Cast Iron Dutch Oven with enamel coating. If you dont already have one of these - I suggest you hurry up and get one! I use it for all my cooking that will fit in there. It has such a nice even heating and such ease of cleaning. No need to season!The one I have is this on here -->Lodge Color Enamel Cast-Iron 6qt Dutch Oven

1lb Italian Seasoned Ground Turkey
1 bunch Kale (the actual soup uses less - but we like more!)
1 Red Onion, chopped
5 medium Russet Potatos, sliced with skin on
1c Half and Half
4tbsp Turkey Bacon Bits
2 cloves Garlic, minced
5c Low Sodium Chicken Stock
5c Water2tsp Red Pepper Flakes

*Brown Turkey, drain, and set aside.
*Saute onions, garlic and turkey bacon bits until onions are tender
*Add 5c stock and 5c water (be sure and scrape the bottom of pot to get that yummy flavor
*Bring to boil and add sliced russet potatos with skin and boil for 30 min till tender
*Add turkey, and chopped Kale, and half and half and heat through - serve.

Below is Olive Garden's Nutritional Info - Big difference if you ask me!

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