We made this on a cold LA winter’s night (haha IYKYK) after we returned from being away for a few days, so food was limited in our pantry/refrigerator. The beauty of this soup is that you can sub any kind of sausage, you can omit the carrot or celery if you’re out of those, you can throw any potatoes you have in (or even sweet potato!) You can use milk, or half and half…the possibilities are endless if you follow the general guidelines here.
When the teenagers are excited for soup, it’s a winner. We served with toasted bagels. Enjoy!
Creamy Sausage, Potato, and Kale Soup (serves 4-6)
1 lb Chicken Italian sausage, any casing removed
1 yellow onion diced
2 large carrots peeled and diced
2 stalks celery cleaned and diced
3 cloves garlic, peeled and finely minced by hand, or with a garlic press
4 cups chicken stock (homemade preferred)
2 cups water
1 Chicken Bouillon cube – I use the Knorr Extra Large Cubes
1 teaspoon dried Thyme
1 teaspoon Italian seasoning
1 teaspoon Spike Original seasoning
Red Pepper flakes to taste (optional)
2-4 potatoes, cleaned and diced (I like red potatoes, but Yukon Gold work, and so do regular Russet potatoes, but I would peel those first before adding to the soup)
1-2 cups heavy cream, depending on how rich you want the broth
1 bunch Kale, washed, de-stemmed, and cut or torn into bite-sized pieces
Salt and pepper to taste
In a large soup pot, crumble and brown the Italian sausage. Stir in the diced onions, carrots, and celery and cook for about 5 minutes until onions are translucent. Add in minced garlic, and cook an additional 2-3 minutes. Add chicken stock, water, the Chicken Bouillon cube, all the seasonings, and then the potatoes. Simmer for about 30 minutes until potatoes are tender. Add in heavy cream to taste and then stir in the washed and chopped kale and simmer for another 10-15 minutes. Taste it, (always taste before serving) and then add salt and pepper. Some Italian sausage can be salty, so its important to make sure by tasting before you add additional salt to your soup.
Favorites:
My most used Le Creuset: Crate and Barrel
Le Creuset Signature 7.25-Qt. Ink Blue Enameled Cast Iron Dutch Oven
My favorite tasting/condiment spoons: Crate and Barrel Caesna Mirror Mustard Spoon
My favorite knife: Amazon.com Global 7″ Hollow Ground Santoku Knife G 80