Sausage, Kale, & Potato Soup

Allow me to set the stage for you. It’s raining. The temperature is dropping, fast. You need something hardy to fuel you and something warm to shake the chill.

Tonight, we’re serving Sausage, Kale, and Potato soup. Toast your favorite bread, curl up with a cozy book, and enjoy your soup in a bowl or, if you have stiff fingers, a mug.

Ingredients List

• 1 lb Ground Sausage (I like Spicy Italian)
• 2 Tb Olive Oil
• 1/2 Tb Butter
• 1 medium Yellow Onion, diced
• 3 cloves Garlic, minced
• 1 tsp Salt, plus to taste
• 1 tsp Ground Black Pepper
• 2 Bunches of Kale (2-4 handfuls)
• 1/4 tsp Ground Nutmeg
• 4 Russet Potatoes, cubed (1″)
• 2 Tb Knorr Chicken Bouillon (3/4 tsp = 1 cup) – not sponsored, it’s just the best
• 8 cups Water
• 1/2 cup Heavy Cream (optional)
• Grated Parmesan Cheese (optional)

Instructions

1. Cook ground sausage in a stock pot. Remove from pan and set aside.
2. Add the butter and remaining oil to the pot. Add the onion, cooking down slightly. Add the garlic, and cook together until the onion is translucent. (As you sweat the onion, it will pick up any pieces of the sausage that stuck to the pot.)
3. Add salt and black pepper. Stir.
4. Add kale, one handful at a time. Cooking until deep green and softened. Repeat until all kale is cooked down.
5. Add nutmeg and Knorr Chicken Bouillon. Stir.
6. Add 4 russet potatoes.
7. Add 8 cups water. Bring to a boil. Reduce to simmer and cook for 20 minutes.
8. Check the potatoes with a fork. When tender and cooked through, remove from the heat.
9. For a creamier version, add in the heavy cream.
10. For cheese fans, sprinkle parmesan cheese over your bowl when serving.

Notes

• Be sure to have extra heavy cream around in case, like me, you spill some on the counter when you move it.
• When I add garlic and onion at the same time, the garlic tends to burn. That’s why, in step 2, I cook the onion down partially before adding the garlic into the pan.
• I love kale and garlic and tend to use ridiculous amounts when I make this recipe for myself. However, the values listed are fancy schmancy food critic approved and should work for
• This soup is great with peeled and unpeeled potatoes. I just don’t have the patience for it anymore.
• I’m not sponsored by Knorr. I just love their bouillon and find that it adds far more flavor than any other stock or bouillon to date.
• Vegetarian Version: nix the sausage & use vegetable stock instead of chicken stock. I imagine carrots and celery would give a nice texture but I’ll leave that to someone who is not allergic to check.

Thank you for visiting Mystic Flame Oven!

Can’t wait to see you around the hearth soon.