I am not lying to you guys when I say, this soup is EVERYTHING! I needed a nice warm, winter soup to help with the colder weather here in the mountains that the hubs and I are not quite used to. I turned to my trusty cookbooks by my idol, Ree Drummond, A.K.A the Pioneer Woman, as I often do. I found a soup that sounded good, but it just wasn’t quite right. I needed to make a heartier, creamy soup, and I swear to you, my husband is nearly incapable of eating soup unless it has kale in it. He blames his grandma for her beloved ‘beans and greens’ soup that he ate as a kid. So, I had to make my own thing, inspired by some of the ingredients in the cookbook, and of course, I couldn’t forget the kale. In the end, I came up with this delicious, amazing soup. This soup is so good that when my brother came to visit, he ate it two days in a row, and the hubs asks me to make this soup literally every week in the winter, and sometimes in the hotter months too. I hope you and your family will enjoy it as much as mine does!
Ingredients:
- 3-4 large russet potatoes, peeled and diced
- 1 12-oz beef smoked sausage, sliced into 1/4 inch rounds
- 1/2 onion, small diced
- 2 cloves garlic, minced
- 4 stalks kale, cut into bite sized pieces with the stems removed
- 1/2 tsp red pepper flakes
- 3/4 tsp dried oregano
- 3/4 tsp ground mustard
- salt and pepper to taste
- 3 cups chicken broth
- 1 cup heavy cream
- Grated parmesan and parsley for serving
*Makes 4 servings*
Directions:
1. Prepare the ingredients by washing the vegetables and cutting everything up as stated in the ingredients section.
2. Put a pot on the stove on medium-high heat. Add the cut up sausage when the pot is warm.
3.When the sausage has cooked enough to release some grease, add the onions and garlic.
4. When the onions are translucent, remove everything to a plate with a paper towel to soak up the excess grease.
5. Put the potatoes in the empty pot and season with salt and pepper. Cook the potatoes for a few minutes, they should have a bit of a crisp outside from the grease left over in the pot from the sausage.
6. Next, add in the chicken broth and heavy cream, and put the sausage with onions and garlic from the paper towel back in the pot.
7.Give it a good stir, and then add the red pepper flakes, dried oregano, and ground mustard. I like to add some extra fresh cracked pepper at this point too.
8. Stir it all together and bring it to a boil.
9. When it is boiling, add the cut up kale and put a lid on the pot.
10. Turn the heat to medium-low and boil with the lid on until the potatoes are soft, about 30 minutes.
11. When the potatoes are soft, turn off the heat. Serve in a bowl, topped with parmesan and a sprinkle of parsley!
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