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  • Kristy's Sausage, Potato & Kale Soup

    1 vote
    Kristy's Sausage, Potato & Kale Soup
    Prep: 15 min Cook: 30 min Servings: 8
    by Bob Vincent
    126 recipes
    >
    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

    1. 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.
    2. Add broth and bring to a boil.
    3. Add the potatoes and Kale. Bring to a simmer. Cover and simmer until potatoes and Kale are tender. About 15 minutes
    4. Remove from heat and mix in the half/half.
    5. Taste for seasoning and adjust as necessary.
    6. Soup is ready for service

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    Comments

    • ShaleeDP
      ShaleeDP
      New soup to try.. I think I would like it.

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