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.
Ingredients:
- 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)
Directions:
- 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.
- 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!