You can find us every Saturday at the Carmel Farmers Market (8-11:30 a.m.) and the Fishers Farmers Market (8 a.m.-noon) through the end of September (with the only exception, the Fishers Farmers Market will be closed on 6/29 for the SPARK! festival)

Sausage, Kale, and Potato Soup

In a effort to use up a bunch of kale recently, I tried out and modified a new-to-me recipe and it turned out to everyone's liking.  This is a rich soup but you could perhaps 'lighten' it by reducing the amount of -and-half and adding more milk. I like to top my bowl of soup with croutons but my family prefers crackers. 


  • 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 (washed; I leave the peel on)
  • 2 c chicken stock (homemade or store-bought)
  • 2 c whole milk
  • 1 leek, thinly sliced (note: if you do not keep leeks on-hand, substitute a whole onion and omit the 1/2 onion listed below)
  • 1/2 onion, diced
  • 4 TBSP butter
  • 1/4 c flour
  • 1/2 tsp dried oregano
  • 1/2 tsp red pepper flake
  • 1/2 tsp black pepper
  • 3 c of washed, trimmed kale cut into bite-sized pieces
  • 1/2 tsp salt (or more, to taste; if using homemade stock, you will want to add additional salt)


  1. In a large stock pot, over medium-heat, melt the butter and add the potatoes, leek and onion.  Sweat the vegetables until tender (~10-12 minutes or so).  Stir in the flour.  Next, stir in the chicken stock.  Then add and stir in the half-and-half and milk, seasonings, and cooked sausage. 
  2. 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!

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