Sausage and Potato Soup With Kale
A creamy potato soup featuring cooked Italian sausage, potatoes, kale, and carrots, ideal for serving on a brisk fall day.
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Instructions
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Start boiling water in a medium pot. Prick sausages, add to the boiling water to cover, then reduce heat to low, cover, and cook for 20 minutes.
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Remove sausages, thinly slice them, and set aside.
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In a large pot, cook diced bacon over medium heat until crisp. Remove bacon to drain, reserving 1 tablespoon of drippings in the pot.
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Add butter to the pot. Sauté chopped onion and sliced carrots until tender, then stir in thyme and garlic and cook for 1 minute.
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Blend in flour and continue cooking for 2 minutes.
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Pour in chicken stock, bring to a boil, then cover and simmer for 10 minutes.
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Add the reserved sausage slices and potatoes; cover and cook for 15 minutes.
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Stir in kale; cover and cook for 5 to 10 minutes longer, until vegetables are very tender.
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Incorporate heavy cream, season with salt and pepper to taste, and heat until hot.
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Serve hot, garnished with crumbled bacon and cheese, if desired.