Sausage, Potato, Kale Soup

Community Recipe from


  • 2 cup(s) Kale Chopped


  1. Spicy Sausage, Potato & Kale Soup
  2. Posted By Jonathan On January 19, 2013 @ 12:38 pm

  3. Spicy Sausage, Potato & Kale Soup

  4. If you want to whip this up in a flash during the week when you don’t have a lot of time for dinner, and the troops are harassing you to make something delicious right away, make this soup. Some help from the store can have this soup on the table in 30 minutes. Use  low-sodium store bought chicken stock or broth. Buy the kale in the pre-washed, pre-cut sacks that are ready to go. If you are not a fan of pork sausage, a spicy Italian chicken sausage does the same trick. No one will know, and your family will love you for it. 

  5. Yield: 6-8 servings

  6. Ingredients:

  7. 1 pound spicy italian sausage (I used chicken but pork is good too)
  8. 2 tablespoons butter or olive oil
  9. 1 large onion, chopped
  10. 3 garlic cloves, minced
  11. 1 teaspoon salt, plus more to taste
  12. 1 teaspoon freshly cracked black pepper, plus more to taste
  13. 1/2 teaspoon crushed red pepper flakes, optional
  14. 2 large bunches of kale, stemmed and chopped, about 4 overflowing handfuls
  15. 1/4 teaspoon freshly grated nutmeg
  16. 4 medium or 2 large russet baking potatoes, sliced
  17. 8 cups chicken broth or stock, 2 boxes
  18. 1/2 cup heavy cream
  19. Preparation:

  20. 1. Heat a large heavy-duty pot over medium-high heat. Once the pot has heated through, add the sausage, which you removed from the casing. Using a wooden spoon, begin to break up the sausage and allow it to cook, stirring occasionally, until it has fully browned. Remove the crisped sausage from the pot and transfer it to a plate or bowl. Set aside.

  21. 2. Lower the heat to medium, add the butter or oil and throw in the onions and garlic. Stir, scraping down the bottom of the pot picking up the browned bits of sausage with the back of a wooden spoon, and cook until soft and translucent about 3 to 5 minutes. Season with salt, pepper, and crushed red pepper flakes, if using. Continue to sauté until the onions have caramelized. Add the chopped kale in batches, allowing it to wilt down as it cooks. It might seem like a lot of kale but it will cook down, just like spinach! Add the nutmeg and stir. Cook the kale for another 3 minutes until it has turned bright green and completely wilted down. Throw in the sliced potatoes and cooked sausage.

  22. 3. Pour in the chicken stock or broth and bring it up to a boil. Lower the heat and allow the soup to simmer until the potatoes are cooked tender and soft. Taste the soup for seasoning, at this point you may add more salt, pepper or red pepper flakes, if desired. Once the potatoes are fully cooked, stir in the heavy cream. Serve right away with some bread on the side. Enjoy!

  23. Article printed from The Candid Appetite:

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September 2013

This recipe is a personal recipe added by Phyllis1995 and has not been tested or endorsed by MyRecipes.

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