Creamy Sausage, Potato, and Kale Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound Italian sausage, casing removed
• 4 cups chicken broth
• 2 cups water
• 1 pound potatoes, diced (about 3 medium)
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup kale, roughly chopped
• 1/2 cup heavy cream
• Salt and pepper to taste
• Optional: grated Parmesan cheese for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Add garlic and cook for another minute until fragrant.
3. 3 Crumble sausage into the pot and cook until browned, breaking it into small pieces with a spoon.
4. 4 Stir in chicken broth, water, potatoes, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
5. 5 Add kale and simmer for an additional 5 minutes until kale is wilted.
6. 6 Stir in heavy cream and season with salt and pepper to taste. Remove bay leaf.
7. 7 Serve hot with grated Parmesan cheese, if desired.

Equipment

• Large pot

Variations

• Add a splash of white wine for extra flavor.
• Include diced carrots for extra veggies.

Substitutions

• Use vegetable broth and veggie sausage for a vegan version.

Pairings

• Pairs well with a simple green salad.

Nutrition

Tips

• For a smokier flavor, use smoked sausage like kielbasa.
• If you prefer a chunkier soup, mash some of the potatoes in the pot before adding the cream.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently, adding a splash of broth or water if needed.

Serving Suggestions

• Serve with crusty bread or garlic toast.

FAQ