Ingredients
1 lb ground Hot Italian sausage
1 bag Simply Potatoes diced potatoes and onions (can substitute with 1 diced yellow onion and 4 russet potatoes, peeled and cubed)
2 cloves large garlic minced
32 oz chicken stock
1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized
1 cup heavy cream
2 Tbsp flour
Salt and pepper to taste
Pinch of red pepper flakes optional
Directions:
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Heat large saute pan over medium high heat and brown sausage.
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Add minced garlic and stir to combine.
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Drain off the grease and then add sausage and garlic to the bottom of slow cooker.
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Add bag of diced potatoes and onion, cover with chicken stock and water (if necessary) to completely cover potatoes and sausage.
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Cover and cook on LOW for 5-6 hours or HIGH for 3-4 (potatoes should be soft)
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BEFORE SERVING:
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Whisk together heavy cream and flour until well mixed. Pour into slow cooker, add kale and stir to combine.
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Cover and cook on HIGH for 30 minutes until soup has thickened slightly.
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Taste, season according to your tastes, and serve.
Recipe Notes
** if desired, top soup with slices of crumbled peppered bacon
** goes great with a nice crusty bread
STOVETOP INSTRUCTIONS
- In your dutch oven or large soup pot, brown the Italian sausage and red pepper flakes over MED-HIGH heat. The last minute or two, add minced garlic. Drain.
- Add chicken stock and bag of diced potatoes and onion (or substituted russet potatoes and diced onion), bring to a boil.
- Keep at a low boil for about 20 minutes, or until potatoes are fork tender (this time will vary based on your stove).
- Whisk flour and heavy cream and add to pot, stirring to combine.
- Add in kale, stir, reduce heat to a simmer, cover and cook for about 5-10 minutes (or until soup has thickened slightly).
- Season with salt and pepper, and serve