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