Zuppa Toscana.. The Light Version



1 lb. Chicken Italian Sausage Sliced

2 Tablespoons Olive Oil

2 Large Russet Potatoes Diced Into 1 Inch Pieces

1 1/2 Cups Cleaned and Chopped Leeks

  2 Tbsp Minced Garlic

 32 oz. Chicken Broth

 2 Cups Swiss chard, chopped

 1  Cup Fat Free Half and Half

 Salt and Pepper To Taste



1. Heat olive oil and add the chopped leeks.  Sauté for 2 minutes.

2. Add the two cloves of garlic and the cut sausage and continue to sauté for five minutes or until sausage browns, watch closely so garlic doesn't burn.

3.  Add the chicken broth and the chopped potatoes.

4.  Bring to a boil and then lower heat until potatoes are soft.  About 20 minutes.

5.  Turn the heat to and add the Swiss Chard and cream.  Do not boil.  Serve right away.