Potato, Sausage & Kale Soup
Total TimePrep/Total Time: 30 min.
- 1/2 pound bulk pork sausage
- 1 medium onion, finely chopped
- 2 teaspoons chicken bouillon granules
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 2 medium red potatoes, cut into 1/2-inch cubes
- 2 cups sliced fresh kale
- 3 cups 2% milk
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
- 1/4 cup cold water
- In a large saucepan, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain.
- Stir in seasonings. Add potatoes, kale, milk and cream; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender.
- In a small bowl, mix cornstarch and water until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
Nutrition Facts1-1/2 cups: 504 calories, 38g fat (20g saturated fat), 128mg cholesterol, 881mg sodium, 26g carbohydrate (12g sugars, 2g fiber), 15g protein.
Aug 22, 2020
i used one russet and one red potato. i mashed about 1/2 of the russet to thicken since they break down easily when cooked. used 3 cups chicken broth and 1 cup heavy cream. left out the cornstarch. Excellent. its a definite go-to around here now.
Jun 29, 2020
Delicious. I skipped the cornstarch step and added white beans.
May 30, 2020
This is a wonderful Italian soup. It's much better using Italian Sausage instead of plain pork sausage and 4 slices of cooked bacon cut in 2 inch pieces. Replace the milk with 3 cups of chicken broth along with 1 cup of heavy cream. Kale can be replaced with fresh spinach. Sprinkle with Parmesan before serving.
Feb 21, 2020
This for me was an easy 5 star. I’m from New England and love a hearty chowder type of soup. This definitely gave me a new weapon in my tastebud arsenal! Absolutely fantastic actually. I have always been proud of my version of a cream based chowder using the methods I know but here was a slightly different take and has swayed me to incorporate the trick to the creamy smooth and rich flavor base that comes before the full bodied sausage. I really just loved the texture and flavor profiles. Bravo! Please continue doing great things for your tasteful admirers
Feb 19, 2020
This is a delicious recipe. I did not have any Italian sausage so I substituted German style sausage. I also used one cup of chicken broth 1 and a 1/2 cups of whole milk and 1 and a 1/2 cups of half-and-half. I also put in a few pepper flakes for a little zip of flavor. I will definitely make this again.
Nov 11, 2019
I went to an Italian restaurant for some recently! There famous version was terrible,watery, flavorless,hardly could see the chopped meat, didn't see any greens either! I was very disappointed, Sooo I made this recipe myself! If you like it creamier you can use heavy cream for milk, chicken broth for water. If you like it thicker you can use instant mashed potatoes, rather than white sauce. I used 4 cheese flavored I had. I also used fresh spinach rather than Kale. Only because I don't like kale, but love spinach. Excellent!!! Yummy!!! I always make a huge batch! Love it!!! Thank You!
Nov 7, 2019
I added about a cup of chicken broth just to thin it out a bit. Aside from that this was FANTASTIC! I served it to my husband and Sons with a side of Fried Green Tomatoes and a garden salad. It was a perfect Hardy meal 4 the first night of near winter. Thank you for sharing.
Sep 15, 2019
Wonderful soup!!! Lots of flavors and very comforting! My daughter really enjoyed it too!
Apr 25, 2019
Fantastic! Winter, Spring, Summer of Fall! Love this! I used 32 ounce chicken broth instead of milk AND yes I used the heavy cream. Still the best zuppa yet! Oh and I used not sausage, plus a few sprinkles of hot crushed red pepper flakes. So good! Thank you! Suzanne,NYS
Mar 19, 2019
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