By Luke Chavez
The Times 

Creamy Potato, Sausage & Kale Soup

 

April 13, 2023

Luke Chavez

Creamy Potato, Sausage & Kale Soup

With the changing of the season, we have been busy with spring cleaning projects around the house and out in the yard. In anticipation of warmer days, we have rows of vegetable and tomato starts sprouting up against every sunny window in the house. After a productive day prepping our vegetable garden beds and tending to perennials, there is nothing better than sitting down to warm up with a hearty bowl of homemade soup. This lovely recipe comes together in one pot and tastes like it took twice the amount of time to make.

Ingredients:

4 slices of thick-cut bacon, diced

1 pound ground Italian sausage

1 large white onion, chopped

1 teaspoon dried rosemary (or 1 tablespoon fresh chopped)

1 teaspoon fresh thyme leaves

¼ to ½ teaspoon crushed red pepper

4 cloves garlic, minced

2 tablespoons flour

5 cups chicken broth

3 cups whole milk

1 bay leaf

2 pounds russet potatoes, sliced into ¼-inch half moons

1 large bunch lacinato kale, stems removed and leaves coarsely chopped


1 cup heavy cream

Pinch of ground nutmeg

1 (15-ounce) can cannellini beans, drained and rinsed

½ cup parmesan cheese, shredded, plus more for garnish

2 tablespoon fresh parsley, minced, plus more for garnish

Salt and fresh ground black pepper

Directions:

In a Dutch-oven, or heavy bottomed soup pot, cook the bacon over medium-high heat until crisp, about 6 to 8 minutes. Use a slotted spoon to remove bacon and drain on a plate lined with paper towels. Add the sausage to the pot and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Transfer browned sausage to a paper towel lined plate. Drain excess grease from the pot, leaving about 2 tablespoons.


Return pot to medium-high heat and add the onions, rosemary, and thyme to the sausage drippings, seasoning to taste with salt. Cook onions until softened, about 5 minutes. Next add the garlic and crushed pepper flakes, and continue to cook until fragrant, about 1 minute. Add the flour and cook, stirring frequently, for 2 to 3 minutes until lightly golden. Slowly pour in the chicken stock, stirring to incorporate with the onion and flour mixture. Make sure to stir out any lumps. Next slowly add the milk and bay leaf, then bring to a gentle boil, stirring occasionally.


When the soup broth is simmering, add the potatoes and cook until tender, about 15 minutes. Adjust heat between medium and medium-low to maintain a gentle, steady simmer. Do not let it boil too hard. Next, add the kale, bacon, and sausage to the pot. Gently stir, being careful not to break up the potatoes, and continue to cook for about 5 minutes.

Next, take the pot off the heat and slowly pour in the heavy cream while stirring gently. Add the nutmeg, then return pot to medium-low heat, and bring soup back to a gentle simmer, cooking for about another 5 minutes. Add the beans and continue to cook until cooked through, about 5 to 8 more minutes.

To finish the soup, lower heat to low and fold in the parmesan and fresh parsley, stirring gently until the cheese melts into the soup. Season to taste with fresh ground black pepper. Taste and adjust seasoning, adding more salt as needed. Serve in bowls with a garnish of parsley, more cheese, and a crack of black pepper.


Notes:

For a vegetarian version of this soup, you could try replacing the sausage and bacon with pan-roasted wild mushrooms or crumbled tempeh. The chicken stock could be substituted with vegetable stock.

This one-pot meal is perfect for a hearty, quick weeknight meal. Serve it with some crusty bread and a simple, crisp green salad.

Enjoy!

 

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