I am so excited for Halloween to get here! I can’t wait to go Trick or Treating with my niece! I’m going to make a big pot of Chili and some biscuits for my family that is coming over.EEEEK! And probably Enfrijoladas for my Dad. He’s kind of picky when it comes to what he eats.
We have had some beautiful weather so far this fall and it seems that it’s going to start getting colder which means more soups , more eating and more naps. That is not good for me!
Well, this soup is kind of healthy!
This was nice and tasty!
- 1 pound italian sausage (I used mild sausage)
- 2 tablespoons butter or olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon salt, plus more to taste
- 1 teaspoon freshly cracked black pepper, plus more to taste
- 2 large bunches of kale, stemmed and chopped, about 4 overflowing handfuls
- 1/4 teaspoon freshly grated nutmeg
- 4 medium or 2 large russet baking potatoes, sliced
- 8 cups chicken broth or stock
- 1/2 cup heavy cream
1.Heat a large heavy-duty pot over medium-high heat. Once the pot has heated through, add the sausage, which you removed from the casing. Using a wooden spoon, begin to break up the sausage and allow it to cook, stirring occasionally, until it has fully browned. Remove the crisped sausage from the pot and transfer it to a plate or bowl. Set aside.
2. Lower the heat to medium, add the butter or oil and throw in the onions and garlic. Stir, scraping down the bottom of the pot picking up the browned bits of sausage with the back of a wooden spoon, and cook until soft and translucent about 3 to 5 minutes. Season with salt, pepper. Continue to sauté until the onions have caramelized. Add the chopped kale in batches, allowing it to wilt down as it cooks. It might seem like a lot of kale but it will cook down, just like spinach! Add the nutmeg and stir. Cook the kale for another 3 minutes until it has turned bright green and completely wilted down. Throw in the sliced potatoes and cooked sausage.
3. Pour in the chicken stock or broth and bring it up to a boil. Lower the heat and allow the soup to simmer until the potatoes are cooked tender and soft. Taste the soup for seasoning, at this point you may add more salt, and pepper. Once the potatoes are fully cooked, stir in the heavy cream. Serve right away with some bread on the side.
This really was good, filling and easy to make.
Adapted from The Candid Appetite