Sausage and Potato Soup With Kale
This creamy potato soup is packed with cooked sliced Italian sausage, potatoes, kale, and carrots. It's a great soup to serve on a brisk fall day.
- Serves: 8 persons
- ¾pound Italian sausage links
- 3thick slices bacon , diced
- 3tablespoons unsalted butter
- 1large onion, chopped
- 1cup sliced carrots
- ¼teaspoon dried thyme
- 1clove garlic, finely minced
- ¼cup all-purpose flour
- 4cups low sodium chicken stock
- 4cups diced potatoes
- 1 ½to 2 cups chopped kale
- 2tablespoons chopped parsley
- 1cup heavy cream
- 1teaspoon kosher salt , or to taste
- Freshly ground black pepper, to taste
- Shredded or grated Parmesan cheese, for optional garnish
Step 1Gather the ingredients.
Step 2With a fork, prick the sausages in several places.
Step 3Place 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.
Step 4Remove the sausages to a cutting board and slice them thinly. Set aside.
Step 5Put the diced bacon in a Dutch oven or large pot over medium heat; cook until it is crisp and browned, turning and stirring frequently.
Step 6Remove the bacon to paper towels to drain.
Step 7Remove all but 1 tablespoon of the bacon drippings from the pot. Add the butter to the pot and place it back over medium heat.
Step 8When 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
Step 9Add the flour to the pot and stir to blend. Continue cooking for about 2 minutes, stirring constantly.
Step 10Add the chicken stock and bring to a boil, stirring frequently.
Step 11Cover the pot and reduce the heat to low; simmer for 10 minutes.
Step 12Add the reserved browned sausage slices and potatoes; cover and cook for 15 minutes longer.
Step 13Add the kale; cover and cook for 5 to 10 minutes longer, or until the vegetables are very tender.
Step 14Add 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.
Step 15Crumble the reserved bacon over the soup and garnish with cheese, if desired. Serve the soup with crusty bread or buttered biscuits . Enjoy!