Sausage, Potato and Kale Soup
This recipe is “soup”er easy, freezable and one of my favorites! The original is from allrecipes.com, but you know I had to add my own twist! This is an especially great prep before those winter babies so you can pop it in the microwave and enjoy a nice, warm soup for dinner.
***WARNING: This recipe contains enoki mushrooms. If eaten raw, can result in listeria. Please make sure these are cooked fully before eating.
What you’ll need:
1 lb Italian sausage
4 cups half-and-half
3 cups cubed potatoes
2 cups low-sodium chicken broth
2 cups whole milk
1 onion, chopped
1 cup of enoki mushrooms
1 teaspoon dried oregano
1 tablespoon thyme
1 teaspoon of garlic salt
½ teaspoon red pepper flakes, or more to taste
½ teaspoon ground black pepper
2 cups kale, torn into bite-sized pieces
freshly grated parmesan
Heat a pot over medium-high heat. Crumble sausage into the pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, thyme, garlic salt and pepper flakes into sausage, and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes.
3. Chop and rinse enoki mushrooms. Season with black pepper. Stir in kale and mushrooms; simmer until kale is tender, 10 to 15 more minutes.
4. Top with freshly grated parmesan cheese.
5. Enjoy!
