There’s something about this kale, potato, sausage soup recipe that warms your soul on a cold day and is satisfying as a complete meal. I watched a cooking demo at the Dallas Arboretum. Then, I came home and made my version. Note that if you want to make it vegan, you can use Temphe, vegetable broth, and vegan creamer.
Recipe for Kale, Potato, Sausage Soup
- 1 pound sausage: three mild, one spicy
- Chicken broth – 7 cups
- Heavy Whipping Cream – 1 cup
- 1 tablespoon cooking oil
- 3 cups of kale — chopped, bite-sized (include the stems; just chop off an inch off the bottom and discard.)
- 3-4 Shallots – sliced
- 3-4 Garlic cloves – chopped
- 4-5 Potatoes – medium-sized, cubed
- 4 Carrots – medium-sized, peeled and chopped
- Spices: Dried Oregano, Chili Flakes, Black Pepper, Thyme
How to make Kale, Potato, Sausage Soup
- In a large Dutch oven over medium heat, crumble and cook sausage until browned. Drain and discard oil. Set aside sausage in a separate container.
- In the same sausage pot, sauté garlic and shallots.
- Add in crumbled, browned sausage.
- Add chicken broth and half of the heavy whipping cream.*
- Add seasonings to taste — start with a 1/2 teaspoon of each. Skip the Chili Flakes if the sausage is spicy enough.
- Add carrots and potatoes.
- Reduce the heat and simmer for about 30 minutes or until carrots and potatoes are tender. Continue to taste and add the remainder of the cream as needed.
- Add more cream if needed.
- Add kale and simmer for another 10 minutes.
- Serve and enjoy right away, but like with most soups, it will taste better the next day or so. Be sure to freeze some for another time.
*Note: sometimes I add more chicken broth and less cream, depending on how rich and thick I want the soup. The starch from the potatoes also helps thicken it. And, if the soup is still not thick enough, instead of adding more cream, you can add a tablespoon of pureed walnuts at a time to thicken the soup to your liking.
