Creamy Sausage, Potato, and Kale Soup
Browned Italian sausage, tender Yukon Gold potatoes, and ribbons of kale simmer in a garlicky broth finished with a splash of cream. Hearty enough for dinner with a loaf of crusty bread.
45 mins
6 servings
Ingredients
- 6 cups Low-Sodium Chicken Broth
- 1 pound Sausage (Italian)
- 3 cloves of Garlic
- 8 ounces Kale
- 1 Yellow Onion
- 1 ½ pounds Yukon Gold Potato
- ¾ cup Heavy Cream
- ⅓ cup Parmesan Cheese
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Red Pepper Flakes
Directions
- Cook the sausage in a large Dutch oven over medium-high heat for 6 to 8 minutes, breaking it into small pieces, until browned and cooked through.
- Spoon off all but about 1/4 cup + 2 tablespoons of the fat. Add the onion and cook for 4 to 5 minutes until soft.
- Stir in the garlic and red pepper flakes and cook for 30 seconds.
- Add the chicken broth and potatoes. Bring to a boil, then lower the heat and simmer, partly covered, for about 15 minutes, until the potatoes are tender.
- Press a few potato pieces against the side of the pot with a spoon to lightly thicken the soup.
- Stir in the kale and simmer for 4 to 5 minutes until wilted and tender.
- Turn the heat to low and stir in the cream, salt, and pepper. Warm for 2 minutes without boiling, then taste and adjust the seasoning.
- Ladle into bowls and top with Parmesan.
