I have this written down but I’m doing it by memory, I don’t have perfect measurements because a lot of this is eyeballing. 1lb ground mild sausage, about 1/4 large bag of kale, I like kale. 8 cups of chicken broth, the recipe I use calls for bacon. I personally skip the bacon. 1/2 a Vidalia onion diced, 3 cloves of garlic chopped, 3 large russet potatoes sliced thinly. I brown the sausage, remove and drain. I add the garlic and onion to the pan and sauté. I add a sprinkle of flour and mix, then I add the chicken broth. Then I add the potatoes and cook for ten minutes. I added the sausage back in, and added the kale. At the end I added the cream. I don’t typically use much, as I’m lactose intolerant and it doesn’t sit well with my tummy, but add as much as you like! I add a little bit of salt and red pepper flakes. But WATCH THOSE PEPPER FLAKES
- 1 pound Italian sausage
- 2 cloves garlic, minced
- 1 onion, diced
- 3 cups chicken broth
- 4 cups water
- 1 pound red potatoes, cut into bite-size pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 cup heavy cream
- 1 cup kale, chopped
- In a large pot or Dutch oven, cook the sausage over medium heat until it is browned and crumbled.
- Add the garlic and onion to the pot and cook until the onion is translucent, about 5 minutes.
- Add the chicken broth, water, potatoes, salt, black pepper, red pepper flakes, thyme, oregano, and basil to the pot. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low and simmer until the potatoes are tender, about 20 minutes.
- Stir in the heavy cream and kale and cook until the kale is wilted, about 5 minutes.
- Serve the soup hot. Enjoy!