– **Title**: Creamy Potato Sausage Kale Soup
– **Ingredients**:
– 1 lb Italian sausage (sweet or spicy, based on preference)
– 4 cups potatoes, peeled and diced (Yukon Gold or Russet)
– 1 large onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 2 cups kale, chopped (stems removed)
– 1 cup heavy cream (or coconut milk for a dairy-free option)
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1/2 tsp red pepper flakes (optional)
– Salt and pepper to taste
– Grated Parmesan cheese for topping (optional)
– **Instructions**:
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
2. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
3. Add the Italian sausage to the pot, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes.
4. Stir in the diced potatoes, chicken broth, dried thyme, and red pepper flakes (if using). Bring to a boil.
5. Once boiling, reduce the heat and let the soup simmer for about 15-20 minutes, or until the potatoes are tender.
6. Add the chopped kale and continue to simmer for another 5 minutes until the kale has wilted.
7. Lower the heat and stir in the heavy cream. Allow the soup to heat through, but don’t let it boil.
8. Season with salt and pepper to taste.
9. Serve hot, topped with grated Parmesan cheese if desired. Enjoy!
Key Ingredients & Substitutions
Italian Sausage: This soup shines with Italian sausage for its rich flavor, but you can use any sausage you like—try chicken or turkey for a lighter option. You can even go meatless with a plant-based sausage for a vegetarian version!
Potatoes: I recommend Yukon gold or russet potatoes for their creaminess. If you need a low-carb option, swap them out for cauliflower florets. Just cook until tender, and they blend nicely into the soup!
Kale: Kale adds a nutritious touch, but if it’s hard to find, you can use spinach or Swiss chard. Just remember that spinach cooks faster, so add it closer to the end!
Heavy Cream: For a lighter alternative, consider using half-and-half or whole milk. Coconut cream is also a tasty dairy-free substitute if you’re avoiding dairy altogether.
Parmesan Cheese: A sprinkle of grated Parmesan at serving makes it special! You can swap it with Pecorino Romano or nutritional yeast for a dairy-free option.
How Do You Get the Best Flavor When Sautéing Onions and Garlic?
Sautéing onions and garlic is crucial for building flavor. Start by heating olive oil in a large pot over medium heat. Here’s how to do it right:
- Add diced onions first, cooking until they turn translucent (about 5 minutes).
- Next, stir in minced garlic and sauté for just one more minute. Watch carefully so it doesn’t burn, as that can make the soup bitter.
- These steps create a flavorful base for your soup and set the stage for deliciousness!
When these ingredients are cooked together, they release their natural sweetness and fragrance, enhancing every bite of your delicious soup!
How to Make Creamy Potato Sausage Kale Soup?
Ingredients You’ll Need:
- For the Soup:
- 1 lb (450 g) Italian sausage (or your preferred sausage)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 medium potatoes, peeled and diced
- 2 cups kale, chopped (stems removed)
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional: Grated Parmesan cheese for serving
How Much Time Will You Need?
This delicious soup takes about 10 minutes of prep time and 30-40 minutes of cooking time. In total, you should plan for around 50 minutes before you can enjoy this creamy, comforting bowl of goodness!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté it for about 5 minutes until it becomes translucent. This step will give your soup a lovely base flavor!
2. Add Garlic:
Next, stir in the minced garlic and cook for another minute. You’ll know it’s ready when you can smell that delicious garlic aroma filling your kitchen!
3. Cook the Sausage:
Now it’s time to add the sausage to the pot. Use a spoon to break it up into smaller pieces as it cooks. You want it to be browned and cooked through, which should take about 7-10 minutes.
4. Add Broth and Potatoes:
Once the sausage is cooked, stir in the chicken broth and diced potatoes. Raise the heat to bring everything to a boil, then lower it and let it simmer for about 15-20 minutes. You’re looking for the potatoes to be fork-tender—soft enough to easily break apart with a fork!
5. Stir in the Kale:
Time to get some greens in there! Add the chopped kale and dried thyme to the pot. Let it cook for an additional 5 minutes until the kale is nice and wilted. It will add a vibrant color and healthy nutrients to your soup.
6. Finish with Cream:
Finally, pour in the heavy cream and give the soup a good stir. Season with salt and pepper to taste. Let it simmer for a few more minutes just to heat everything through. This is where your soup becomes creamy and dreamy!
7. Serve and Enjoy:
Serve the soup hot, and if you’d like, top each bowl with some grated Parmesan cheese for an extra touch of flavor. Enjoy the warm, comforting bowl of creamy potato sausage kale soup with your loved ones!
Can I Use Different Types of Sausage for This Soup?
Absolutely! You can use any type of sausage you prefer, including chicken, turkey, or even a vegetarian sausage. Just keep in mind that the flavor will change slightly depending on the type of sausage you choose, so select one that complements the other ingredients.
Can I Make This Soup Ahead of Time?
Yes, this soup can be made ahead of time and stored in the fridge for up to 3 days. If possible, add the heavy cream just before serving to maintain the best texture. When reheating, do so gently on the stove or in the microwave, stirring occasionally.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you’d like to freeze it, omit the heavy cream before freezing and store for up to 3 months. When you’re ready to eat, thaw in the fridge overnight, heat on the stove, and then stir in the cream just before serving.
Can I Substitute the Heavy Cream?
Yes! If you’d like a lighter version, you can substitute heavy cream with milk or half-and-half, although the soup may not be as rich or creamy. For a dairy-free option, try using coconut milk or a non-dairy cream alternative—just be aware that the flavor may change slightly.
