This soup recipe is too good not to share. I’ve made this one over and over again, because my husband happens to love the Olive Garden version (not because my kale has been taking over my garden all winter!!) Every time I make it, we try and figure out what’s missing, and what could improve it. Well I did it. I think I’ve perfected the sausage, potato and kale soup. Seriously, trust me on this one. Just go home and make it and I promise you won’t regret it! You want to start by prepping all of your ingredients. Dice the onions and garlic. Scrub the potatoes and slice them into 1/4 inch thick slices. Leave about half of them like that, and the rest, cut in half vertically.
Fry that bacon. Then the sausage (separately).
Add the onions and shallots. Cook until the onions are translucent. Add the garlic in and cook for one more minute. See all that stuff on the bottom? Scrape it up with a wooden spoon as you stir your onion/garlic mix. Then add your potato slices and stir around – your goal is to coat them with a little bit of the flavor from the onion/garlic mix.
Then add your sausage and bacon and give it one more good stir.
Now, add your chicken broth and water, and this is what it should look like.
Let it come to a boil and then lower the temperature and simmer for 20 minutes or so. Then add your kale and cook for about five more minutes.
Add the heavy cream, stir and season to taste with salt and pepper.