Provider Farm

From our fields, for your family

Kale, Sausage, and Potato Soup

Course: 
This is a phenomenally tasty and comforting soup
Ingredients: 
  • 1 lb Italian sausage (preferably not in casings, if in casings remove) 
  • 1 large chopped yellow onion
  • 2 tbs olive oil
  • 2 lb potatoes, scrubbed and sliced
  • 4-6 medium cloves of garlic, minced
  • 3 tbs flour
  • 6-8 c chicken stock or broth
  • 1 large bay leaf
  • 1/2 tsp crushed red pepper
  • 3/4 lb kale, stemmed and chopped
  • 1/2 cup heavy cream
  • salt and pepper
  • grated parmigiano and rind (optional) 
Directions: 

In a large pot, heat the oil and add the onion, saute over medium high heat until just beginning to soften. Add sausage to the onions and brown. After the sausage has browned, add the garlic to the pot and cook until fragrant, about 30 seconds. Add the flour and cook, stirring constantly, until it smells toasty. Pour in the chicken stock, add the bay leaf, parmigiana rind if you have one and potatoes and stir well, scraping the bottom of the pot to release the fond. Make sure the stock covers the potatoes. Supplement with water if you need. Increase the heat to high and bring soup to a boil. Once the soup boils, reduce the heat to low and partially cover the pot. Cook until the potatoes are tender but not falling apart completely, about 20 minutes. With the heat still on low, add crushed red pepper and mix well. Place the kale in the pot, stir, and cook over medium-high heat for 4-5 minutes until wilted but not mushy. Take the pot off of the heat, stir in the cream and add salt and pepper to taste. Serve immediately, garnished with crushed red pepper and grated parmigiana if you like.

Servings: 
6-8 servings
Credit: 
www.apronless.com