Kristy's Sausage, Potato & Kale Soup Recipe
This is adapted from a soup my oldest daughter Kristy makes for her family. It is quite hardy and makes for a quick/easy week night dinner soup. This produces a thin based soup. If you want it a bit thicker add a slurry to it.
I served the soup with a crusty bread and a green salad.
With a creamy base this calls for a wine that is buttery and creamy as well. I chose a 2010 Jacuzzi Giuseppina Chardonnay Sonoma Coast. It is aged for six months in oak; is creamy and buttery and has toasty nuances.
Ingredients
- 1 bunch Kale, cleaned, stemmed and rough chopped
- 1 lb Italian sausage, casings removed (I used sweet)
- 1 ea red onion, peeled and diced
- 3 lb Russet potatoes, washed and cut into bite size pieces (do not peel)
- 4 cups chicken broth
- 4 cups beef broth
- 2 cups half/half
- 1/4 white wine
- 4 cloves garlic, pressed and creamed
- 1 1/2 tsp Italian sausage seasoning (I used Penzey's)
- 1 1/2 tsp Italian herbs
- salt/garlic pepper to taste
- 2 Tbs olive oil
- Parmesan cheese for garnish
Directions
- Brown the sausage and onion in oil until sausage is brown. About 10-15 minutes. Drain fat. Return sausage to pot; add garlic seasonings and white wine to deglaze. Cook until garlic is fragrant.
- Add broth and bring to a boil.
- Add the potatoes and Kale. Bring to a simmer. Cover and simmer until potatoes and Kale are tender. About 15 minutes
- Remove from heat and mix in the half/half.
- Taste for seasoning and adjust as necessary.
- Soup is ready for service
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 592g | |
| Recipe makes 8 servings | |
| Calories 494 | |
| Calories from Fat 263 | 53% |
| Total Fat 29.46g | 37% |
| Saturated Fat 11.55g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 1108mg | 46% |
| Potassium 1220mg | 35% |
| Total Carbs 40.43g | 11% |
| Dietary Fiber 3.5g | 12% |
| Sugars 4.53g | 3% |
| Protein 17.0g | 27% |
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