- 10
- Average
- 30 mins
- 30 mins
- Average budget
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Ingredients
- 1 medium onion, thinly sliced
- 1 1/2 lb Yukon gold potatoes
- 1/2 lb chicken (or turkey) Italian sausage
- 1 box (48 oz.) chicken broth
- 1/2 tsp kosher salt
- 1/2 tsp dried Italian seasoning
- 4 cups (8 oz.) chopped kale greens
- 1/2 cup heavy cream
Preparation
Step 1
Preheat dutch oven on medium 2–3 minutes. Place sausage in pan. Brown 5–7 minutes, stirring to crumble meat, or until no pink remains.
Step 2
Stir in onions; cook 1–2 minutes or until onions are softened.
Step 3
Stir in potatoes, broth, salt, seasoning, and kale; cook and stir 12–15 minutes or until potatoes are tender.
Step 4
Puree soup lightly using stick blender (or potato masher) until smooth.
Step 5
Stir in heavy cream and serve.