This is a print preview of "Kristy's Sausage, Potato & Kale Soup" recipe.

Kristy's Sausage, Potato & Kale Soup Recipe
by Bob Vincent

Kristy's Sausage, Potato & Kale Soup

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.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Italy Italian
Cook time: Servings: 8

Wine and Drink Pairings: Chardonnay

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