Creamy Sausage, Potato and Kale Soup
This hearty, nutritious, creamy soup is so comforting on a cool, fall day. If you want a completely hands-free first step, you can start the potatoes in the slow cooker on low for about 1 hour, then finish the soup on the stovetop.
8
Mimi Council
Soups
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2 lb. russet potatoes, cut into 1-inch cubes
4 cups chicken stock
1 tsp. oregano
1 tsp. thyme
1/2 tsp. sage
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. celery salt
2 cups Organic Valley Whole Milk
1 cup Organic Valley Heavy Whipping Cream
1/4 cup all-purpose flour
1/2 onion, roughly chopped
12 oz. Organic Prairie Italian Pork Sausages, sliced
2 large leaves of kale (or more if you like), stems removed, leaves roughly chopped
Organic Valley Shredded Sharp Cheddar Cheese, for topping
1
Add potatoes to a 6-quart pot with chicken stock, oregano, thyme, sage, black pepper, garlic powder, and celery salt. Bring to a boil, then cover tightly, reduce heat to medium-low, and simmer for around 15 minutes, stirring occasionally, until potatoes are tender when poked but not falling apart.
2
Gently stir in the milk and heavy whipping cream.
3
Remove 1 cup of the liquid and add it to a small saucepan. Bring it to a simmer over medium-low heat. Slowly add the flour while whisking. Simmer while whisking constantly until you have a smooth and thick roux. Remove from heat and add to the pot with the potatoes. Stir to combine.
4
Add the onions and sausages to the soup and bring to a boil. Reduce heat and simmer, stirring frequently, until the mixture is creamy and coats the back of a spoon, about 10 to 20 minutes.
5
Remove from heat and add the kale, stirring until it wilts. Serve topped with shredded cheese.
