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Sausage, Kale And Potato Soup

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Sausage Kale And Potato Soup

Ingredients

  • 1 teaspoon Extra Virgin Olive Oil
  • 2 slices Bacon, Diced Fine
  • 1 whole Onion, Medium Sized Diced Fine
  • 1-¼ pound Sweet Italian Sausage (ground Or Removed From Casings)
  • 3 cloves Garlic, Minced
  • ¾ teaspoons Red Pepper Flakes (or To Taste)
  • 1 teaspoon Oregano, Dried
  • 1 teaspoon Rosemary, Dried
  • 6 cups Chicken Stock
  • 4 cups Water
  • 4 whole Russet Potatoes, Medium Sized, Sliced 1/4" Thick With Skin
  • 1 bunch Kale Or Chicory (Large, Stems Removed And Chopped)
  • ½ cups Heavy Cream
  • ½ cups Milk
  • 1 cup Parmesan Cheese, Grated
  • Sea Salt And Freshly-ground Black Pepper, To Taste

Preparation

In a large stock pot add olive oil and bacon. Saute over medium-high heat until bacon starts to brown. Then add onion and saute until onion starts to caramelize.

Add sausage, garlic, red pepper flakes, oregano and rosemary. Break sausage into small pieces and cook until sausage starts to brown.

Add all of the chicken stock, water and potatoes. Cook until potatoes are tender when poked with fork, about 15-20 minutes.

At this point you can taste soup and add sea salt if needed and pepper to taste. Mine didn’t require any salt but it will depend on your chicken broth.

Add chopped kale and gently stir until well combined. Cook about 3 minutes or until kale is crisp yet tender.

Remove from heat and stir in cream and milk.

Serve immediately with fresh grated Parmesan and cracked black pepper.

One Comment

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Bonnie H. on 3.25.2014

I love it when I find an interesting recipe and I have all the ingredients. Then I just know we were made for each other. This soup really caught my eye on a cold, windy, rainy day and it fulfilled all my wishes for something warm, wonderful and filling. It truly was easy to make and tasted great. I omitted the red pepper flakes because I don’t like the heat, so if you’re like me, just know the soup will still taste wonderful!

One Review

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Danielle on 11.30.2012

Prepared this as the directions said and it turned out excellent! My guests were pleased, sent them here to get the recipe.

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