I LOVE this soup! I get asked about this recipe frequently, so I decided to post about it again and make it easier to find. This soup is easy and quick to make. I love taking it to potlucks or ward activities because it so yummy and unique. It can also be made healthier by using fat-free half and half, instead of heavy cream. I made a few notes in parenthesis of the changes that I do when making this soup. This recipe was taken from here.
Ingredients:
1 lb. Italian sausage
1 large onion, chopped
3-4 cloves garlic, minced
½ tsp. red pepper flakes (I use 1/4 tsp.)
4 russet potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped
3 cups chicken broth (I use bouillon cubes)
2.5 cups water
1 cup heavy cream (can use fat-free half and half)
Salt and pepper
1 large onion, chopped
3-4 cloves garlic, minced
½ tsp. red pepper flakes (I use 1/4 tsp.)
4 russet potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped
3 cups chicken broth (I use bouillon cubes)
2.5 cups water
1 cup heavy cream (can use fat-free half and half)
Salt and pepper
Directions:
Place a large stockpot on the stove over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside. Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the potatoes, kale, chicken broth and water to the pot. Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste. Serve immediately.
Place a large stockpot on the stove over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside. Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the potatoes, kale, chicken broth and water to the pot. Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste. Serve immediately.
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