In a effort to use up a bunch of kale recently, I tried out a new recipe and it turned out to everyone’s liking.  The recipe that I used and modified did not call for any salt, but I felt it needed some.  Also, you could ‘lighten’ this rich soup up by reducing the amount of -and-half and adding more milk.


  • 1 lb Becker Farms Italian sausage, browned (and drained, if necessary) Note: I think our spicy sausage would also be a good option
  • 4 c half-and-half
  • 3 c cubed potatoes
  • 2 c chicken stock (homemade or store-bought)
  • 2 c whole milk
  • 1 onion, chopped
  • 2 TBSP oil
  • 1/2 tsp dried oregano
  • 1/2 tsp red pepper flake
  • 1/2 tsp black pepper
  • 3 c of washed, trimmed kale torn into bite-sized pieces
  • 1/2 tsp salt (or more, to taste)


  1. In a large stock pot, over medium-heat, add the oil, potatoes, and onion.  Sweat the vegetables until tender (~10 minutes or so).
  2. Add all remaining ingredients, except the kale.  Bring to a gentle boil and then reduce heat and simmer for ~15 minutes.
  3. Add the kale and continue simmering for another 10-15 minutes, or until the kale has reached the desired tenderness.  Enjoy!


Sausage, Kale, and Potato Soup
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