Sausage, Kale and Potato Soup
Enjoy this quick and easy soup that you can enjoy for lunch or dinner in under 30 minutes. We often make extra batches to freeze and have for a quick meal during busy times. The flavors meld even better over time.
Equipment
- Immersion Blender
- Dutch Oven or Large Pot
Ingredients
- 2-16 oz Sausage (ground or link) pork, chicken, spicy or Italian (mix)
- 2 Cups Potatoes chopped bite-sized
- Bunch Kale ~4 cups, with stems/ribs removed
- 6 cups Chicken broth
Instructions
Let's Turn on the Heat
- In a medium-sized pot, boil about half of the potatoes in 3 cups of chicken broth2 Cups Potatoes, 6 cups Chicken broth
- In a separate dutch oven, or large pot, cook the sausage until browned. Breaking the sausage up as it cooks, so it’s a good bite size.2-16 oz Sausage (ground or link)
Bring the Potatoes and Sausage Together
- Stir in the remaining potatoes into the sausage
- Once the potatoes in the chicken broth are cooked through, use an immersion blender to emulsify the potatoes and broth together until creamy.2 Cups Potatoes, 6 cups Chicken broth
- Add the cream potato/chicken broth mixture into the dutch oven with the sausage
- Stir in the remaining chicken broth and cook for approximately 5 minutes to the let the flavors come together
Kick it Up with Kale
- FInal steps is to stir the kale into the soup and cook for ~1-2 minutesBunch Kale
- Note: If your kale is a little older, I recommend increasing the cook time 1-2 minutes to ensure it’s not bitter
Notes
Enjoy with your favorite gluten-free crackers or rolls. I sometimes add garlic to add just a little extra to it.
