Ingredients
Equipment
Method
- Brown the sausage in a large Dutch oven or heavy-bottomed pot over medium-high heat. Use a wooden spoon to break it apart as it cooks. Let it brown until cooked through and has released its oils, about 5 to 7 minutes. Transfer to a paper towel-lined plate, leaving about one tablespoon of the rendered fat in the pot.
- Add the diced onion to the same pot. Cook, stirring occasionally, until softening and becoming translucent, about 5 minutes. Add the minced garlic and red pepper flakes. Stir constantly for just one minute until fragrant.
- Pour the chicken broth into the pot, scraping up any browned bits from the bottom. Add the sliced potatoes and a generous pinch of salt and pepper. Bring to a gentle boil, then reduce heat to a simmer. Let the potatoes cook until fork-tender, about 15 to 20 minutes.
- Reduce the heat to low. Slowly pour in the heavy cream, stirring gently. Return the cooked sausage to the pot. Heat through for a few minutes, but do not let it boil.
- Stir in the chopped kale. It will wilt into the hot broth in just a few minutes. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired.
- Ladle the soup into bowls. Top with crumbled bacon (if using) and a dusting of grated Parmesan cheese.
Nutrition
Calories: 350kcalCarbohydrates: 25gProtein: 12gFat: 25gSaturated Fat: 12gCholesterol: 45mgSodium: 680mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 15mgCalcium: 200mgIron: 2.5mg
Notes
This soup tastes even better the next day as flavors meld and deepen. It is easily customizable with substitutions like turkey sausage for a lighter version or spinach instead of kale.
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