Sausage, Potato and Kale Soup

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.
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Fry that bacon. Then the sausage (separately).
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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.

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Then add your sausage and bacon and give it one more good stir.

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Now, add your chicken broth and water, and this is what it should look like.  DSC_0605

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.

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Add the heavy cream, stir and season to taste with salt and pepper.  DSC_0613

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Sausage, Potato and Kale Soup
Print Recipe
Serve this hearty potato soup with some crusty french bread for a dinner that is sure to make the whole family ask for seconds.
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Sausage, Potato and Kale Soup
Print Recipe
Serve this hearty potato soup with some crusty french bread for a dinner that is sure to make the whole family ask for seconds.
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Scrub potatoes and slice into 1/4 inch slices. Cut about half the potatoes in half (length wise) and leave the other half whole. Dice garlic cloves, onion and shallot. Cut kale into bite size pieces.
  2. Fry bacon strips in soup pot or Dutch oven, then remove. Then add your sausage, and remove when done.
  3. Add onions and shallots and cook until translucent. Add garlic and cook for one more minute.
  4. Add sliced potatoes and mix around to fully coat them in the onion/garlic/bacon mix.
  5. Add chicken broth, water, sausage and bacon and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
  6. Add kale and cook for 5 more minutes.
  7. Add heavy cream, stir and enjoy.

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4 Comments

    1. I freeze soups all the time but I have to admit I’ve never frozen this one! Maybe because there’s never enough leftover 🙂 I think it would freeze perfectly, just wait to add the cream until you’re ready to eat it! Good luck Christina!

    1. You wouldn’t have to change much at all. The spinach will cook quicker, so instead of cooking for five minutes at the end, I would only cook for about one minute once you add the spinach. Other then that, it would be pretty much the same 🙂

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