Hearty Sausage Kale Potato Soup
Loaded with velvety red potatoes, savory sausage, salty bacon and tender kale, this cozy one pot recipe is reminiscent of Zuppa Toscana, uses simple, everyday ingredients and is sure to find a place in your regular dinner rotation!
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Servings: 6 people
Ingredients
- 3-4 slices thick cut bacon, cut into small -medium pieces
- 1 pound ground sweet Italian sausage
- 1 medium yellow onion, diced
- ½ cup shredded carrots
- 3 teaspoons minced garlic (3 garlic cloves)
- 3 tablespoons flour
- 4 cups chicken stock (or broth)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon coarse ground black pepper
- 1 bay leaf
- 1.5 pounds baby red potatoes, unpeeled & quartered
- 4 cups half & half cream
- 1 cup shaved Parmesan
- 1 small bunch curly leaf kale, stems removed & chopped to bite-sized pieces
Instructions
- In a Dutch oven over medium heat, cook bacon pieces to almost done. Add in ground sausage and brown. Spoon out some (but not all) of the fat and discard, leaving some fat in the pot with the meat.
- Add onions, carrots and garlic to the Dutch oven and cook until tender. Sprinkle in flour and stir to coat all ingredients. Add in chicken broth, stir to remove any browned bits from the bottom of the pot and continue stirring to make sure all of the flour is dissolved.
- Add in Italian seasoning, salt, pepper and bay leaf and bring to a low boil. Add potatoes and simmer until tender (about 10-15 minutes). Stir occasionally to keep potatoes from sticking.
- When potatoes are fork tender, pour in cream, stirring the soup as you are adding it. Sprinkle in the parmesan cheese and stir until all of the cheese is melted. Finally, add the kale and allow to simmer until tender (this could take 10 minutes). Stir occasionally. Serve with extra bacon, red pepper flakes and parmesan, if desired.