This quick and easy soup recipe is perfect for busy weeknights and makes a big pot of lightly creamy, sausage potato soup with ribbons of kale, and chunks of potato, carrot and parsnips. A bit of cream added to the broth gives the silky broth an added layer of richness without being heavy or thick.
8cups chicken stock or brothlow sodium or homemade
4cupsleafy kale
1cupcream
Instructions
Heat a dutch oven or soup pot over medium high heat. Add the olive oil and brown the sausage, breaking it up into small bite sized bits with the back of a wooden spoon.
Stir in the onion, parsnips, carrots and celery. Cook, until tender, stirring occasionally, about 5-8 minutes.
Add the diced potatoes, oregano, red pepper flakes, fennel (if using), salt, pepper and bay leaf. Cook and stir for one minute until fragrant.
Add the chicken stock and bring the pot to a boil. Reduce the heat to a simmer and cook for 10-15 minutes or until the potatoes are tender.
Remove the tough stem from the kale and discard. Roughly chop the kale and add the greens to the soup. Cook for one minute until the kale wilts and stir in the heavy cream. Heat for another minute until the the soup is hot. and ladle into bowls to serve.
Taste for seasonings and adjust as necessary. Ladle into bowls to serve.