Sausage, Potato, and Kale Recipe:
Cook Time & Ingredients
If you have an abundance of kale and potatoes from your garden like I often do, try this easy soup recipe that even most non-kale lovers will enjoy.
Serving: 12 | Prep: 10 minutes | Cook Time: 50 minutes
- 1 pound bulk Italian sausage
- 4 cups half-and-half
- 3 cups cubed potatoes (red, yellow or Yukon work well)
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 1 onion, chopped (about 1 cup)
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes (or more to taste)
- ½ teaspoon ground black pepper
- 2 cups torn kale leaves (bite-size pieces)
Directions
Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper, and stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes. If desired, add salt and additional pepper to taste.
Kitchen Note:
Try experimenting with special diet substitutions such as lactose-free milk or cream, meat-free sausage, or reduce calories by using milk instead of half-and-half.
Recipe by Dianna Jacobs-Fresh
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