Ingredients
Scale
- 1 pound Italian sausage, removed from casing
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 4 cups water
- 1 pound russet potatoes, peeled and diced
- 1 bunch kale, stemmed and chopped
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Step 1: In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon as it cooks. Drain off any excess grease.
- Step 2: Add the chopped onion and minced garlic to the pot with the sausage. Cook until the onion is softened and translucent, about 5 minutes.
- Step 3: Pour in the chicken broth and water. Add the diced potatoes and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Step 4: Stir in the chopped kale and cook until it is wilted, about 5 minutes.
- Step 5: Reduce heat to low and stir in the heavy cream. Season with salt and pepper to taste. Do not boil after adding cream.
- Step 6: Serve hot and enjoy!
Notes
- For optimal flavor, store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the soup over medium-low heat, stirring occasionally, to prevent the cream from curdling.
- Garnish each bowl with a sprinkle of red pepper flakes for a delightful kick.
- Browning the sausage well in Step 1 enhances the soup's depth of flavor, so don't rush that step!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American