You can definitely substitute with russets, but it will change the texture of the soup slightly. Russets have a more mealy texture and will break down more when cooked than red potatoes. They also have thick skins that should be removed before slicing. On the other hand, red potatoes have a more waxy/smooth texture and the skins are thin enough that you don’t need to peel them first. ~ Marion :)

I made this last night and my kids went nuts over it! Even my veggie-hating 12-year-old ate every drop, greens and all, with enthusiasm. Easy, affordable, and delicious, this one is becoming part of my regular dinner rotation!

Hi, Denise! You could use an extra hot/spicy Italian sausage to kick it up a notch. I would also suggest adding 1/4 tsp red pepper flakes (or even a 1/2 tsp!) instead of a pinch, as suggested in the recipe. You might also try just adding a bit more salt and pepper! We use Better than Boullion to make our broths, and it tends to be a bit saltier than regular boxed broth. Since there are a lot of other liquid ingredients in this recipe, and potatoes can really take a lot of salt — it could just be one of those cases where it needs a bit more salt to bring out the flavors of the other ingredients! ~Marion :)

Served with garlic bread.

Yummy comfort food for a winter evening.