Tuscan-Style Potato Soup

• 2 heads garlic
• 2 1/2 tablespoons olive oil, divided
• 2 cups finely chopped onion, divided
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt, divided
• 2 1/4 pounds cubed peeled Yukon gold potato (about 6 cups)
• 4 cups fat-free, less-sodium chicken broth
• 1 cup half-and-half
• 4 ounces pecorino Romano cheese, divided
• 6 ounces hot Italian sausage, casings removed
• 1 ounce pancetta, finely chopped
• 1 cup chopped kale
• 1/4 cup fresh sage leaves
• 2 tablespoons pine nuts, toasted

1. Preheat oven to 400u0b0.
2. 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 400u0b0 for 45 minutes; cool 10 minutes. Squeeze to extract pulp; discard skins.
3. 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 pepper, 1/8 teaspoon salt, and potato; saute 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.
4. 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, sausage, and pancetta; cook 8 minutes or until browned, stirring to crumble sausage.
5. 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.

garlic, olive oil, onion, freshly ground black pepper, salt, gold potato, chicken broth, romano cheese, sausage, pancetta, chopped kale, fresh sage, pine nuts

Taken from www.myrecipes.com/recipe/tuscan-style-potato-soup (may not work)