Ingredients
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– 1 lb Italian sausage (spicy or mild), casings removed
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– 4 large russet potatoes, thinly sliced or diced
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– 1 medium onion, chopped
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– 3 cloves garlic, minced
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– 4 cups chicken broth
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– 2 cups water
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– 1 cup heavy cream
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– 4 cups kale, chopped (stems removed)
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– 1/2 tsp crushed red pepper flakes (optional, for a little heat)
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– Salt and pepper, to taste
Instructions
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Cook sausage: In a large pot over medium heat, cook sausage until browned and cooked through, breaking it apart with a spoon. Remove excess fat if desired.
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Add onion & garlic: Add chopped onion and garlic to the pot with sausage. Sauté until softened and fragrant, about 3–4 minutes.
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Add potatoes & liquids: Stir in potatoes, then pour in chicken broth and water. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
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Add kale & cream: Stir in chopped kale, cook until wilted (about 5 minutes), then add heavy cream. Heat through but do not boil.
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Season: Add crushed red pepper flakes, salt, and pepper to taste.
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Serve: Ladle soup into bowls and enjoy warm!