Sausage and Potato Soup With Kale

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   With a fork, prick the sausages in several places.

3. Step 3

   Place sausages in a medium pot. Add water to cover and bring to a boil over high heat. Reduce the heat to low, cover the pan, and cook the sausages for about 20 minutes.

4. Step 4

   Remove the sausages to a cutting board and slice them thinly. Set aside.

5. Step 5

   Put the diced bacon in a Dutch oven or large pot over medium heat; cook until it is crisp and browned, turning and stirring frequently.

6. Step 6

   Remove the bacon to paper towels to drain.

7. Step 7

   Remove all but 1 tablespoon of the bacon drippings from the pot. Add the butter to the pot and place it back over medium heat.

8. Step 8

   When the butter has melted, add the chopped onion and sliced carrots. Cook until the onions are tender, stirring frequently. Add the thyme and garlic and continue cooking for 1 minute longer, stirring constantly 

9. Step 9

   Add the flour to the pot and stir to blend. Continue cooking for about 2 minutes, stirring constantly.

10. Step 10

    Add the chicken stock and bring to a boil, stirring frequently.

11. Step 11

    Cover the pot and reduce the heat to low; simmer for 10 minutes.

12. Step 12

    Add the reserved browned sausage slices and potatoes; cover and cook for 15 minutes longer.

13. Step 13

    Add the kale; cover and cook for 5 to 10 minutes longer, or until the vegetables are very tender.

14. Step 14

    Add the heavy cream to the soup and stir to blend. Taste and add salt and pepper, as needed. Continue cooking until the soup is hot.

15. Step 15

    Crumble the reserved bacon over the soup and garnish with cheese, if desired. Serve the soup with crusty bread or buttered biscuits . Enjoy!