Ingredients
Scale
- 1 pound Italian sausage, removed from casing
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 4 cups water
- 1 pound russet potatoes, peeled and diced
- 1 bunch kale, stemmed and chopped
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Step 1: In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it apart with a spoon. Drain off any excess grease.
- Step 2: Add the chopped onion to the pot and cook until softened, about 5 minutes. Then, stir in the minced garlic and cook for another minute until fragrant.
- Step 3: Pour in the chicken broth and water. Add the diced potatoes and bring the soup to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Step 4: Stir in the chopped kale and cook until wilted, about 5 minutes.
- Step 5: Reduce heat to low and stir in the heavy cream. Do not boil. Season with salt and pepper to taste.
- Step 6: Serve hot and enjoy!
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the soup gently on the stovetop over medium-low heat, stirring occasionally, rather than microwaving.
- Garnish each bowl with a sprinkle of grated Parmesan cheese and a pinch of red pepper flakes for an extra layer of flavor.
- To prevent the heavy cream from curdling, ensure the soup is at a low simmer before adding it and avoid boiling after it's incorporated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American