Sausage Potato Kale Soup (Print Version)
# Ingredients:
→ Core
01 -
3/4 pound spicy Italian sausage, removed from casing
02 -
1 small onion, chopped finely
03 -
2 cloves garlic, crushed
04 -
3 cups chicken broth, low-sodium version
→ Seasonings & Veggies
05 -
1 1/2 pounds gold or Russet potatoes, diced without skin
06 -
3/4 teaspoon salt
07 -
1/4 teaspoon pepper, freshly ground
08 -
Small amount red pepper flakes (skip if you want)
09 -
2 cups kale, torn into pieces
→ Final Touches
10 -
3/4 cup cream (any type from 10-30%)
11 -
1/4 cup Parmesan cheese, grated fresh
# Instructions:
01 -
Mix sausage and onion together in a big pan over medium-high heat until brown, about 4-5 minutes. Throw in garlic and cook another minute.
02 -
Move your meat mix to the slow cooker. Pour in broth, add potatoes, sprinkle salt and pepper, and toss in red pepper flakes if you like heat.
03 -
Set to Low and cook 4-5 hours or choose High for roughly 2 hours. You'll know it's ready when potatoes feel soft.
04 -
Mix in your kale, pour the cream, and add Parmesan. Give it a minute to warm up, then try it and add more spices if needed.
# Notes:
01 -
You can keep extras in your fridge up to 4 days
02 -
Pop it in the freezer for a month max, but potatoes might get mushy