Sausage Kale Potato Soup

Soup again? Well, as the weather continues to be abnormally cold in San Diego I am taking full advantage of it. I could eat soup for every meal - and sometimes I do - but John could not. He is definitely one of those seasonal soup eaters...which, I will just never understand.

Sausage kale potato soup happens to be a favorite for both of us.  It is packed with Italian sausage, potatoes, and kale (hence the name of the soup) then finished off with a little bit of cream. It is hearty, delicious, creamy, and the kale really holds up and adds a nice earthy element.

Sausage Kale Potato Soup

Serves 5-6

Ingredients:

• 1 - 1.5 pounds Italian Sausage, pork, turkey, or chicken - if you like it spicy then get hot
• .25 pounds pancetta or bacon diced
• 2 russet potatoes, peeled, cut in half, then cut into 1/4" slices
• 1 bunch kale removed from the stem and ripped into 1-2" pieces
• 1 medium onion diced
• 4-5 cloves of garlic minced
• 2 tbsp Italian seasoning
• 2 boxes chicken stock
• 1 cup heavy whipping cream
• Salt and pepper to taste

How to Make Sausage Kale Potato Soup:

1. Drizzle a large stock pot with a small amount of extra virgin olive oil. Add your Italian sausage and saute over medium high heat until it is brown. Break the sausage up into smaller chunks as you saute it. If you are going to drain and rinse your sausage do it at this point, then add it back into the stock pot. 
2. In the meantime, in a small saute pan over medium heat, cook your pancetta or bacon until it is crisp and brown. Drain on a paper towel and set aside. 
3. Reduce your stock pot to medium heat and add your onion, garlic, Italian seasoning, and salt and pepper to your sausage mixture. Cook until your onion starts to become translucent. Make sure you continually stir so your garlic doesn't' burn. 
4. Add in your crispy pancetta or bacon and your chicken stock. Bring the soup to a boil then turn down to a simmer for 1 hour. 
5. Add in your potatoes and cook for 30 minutes more at a simmer. When your potatoes have cooked for about 20 minutes, recheck your seasoning because they have a tendency to soak up all your salt. Add additional salt and pepper as needed. 
6. Add in your kale and cream and return to a simmer. Cook for 15 minutes more so all flavors are combined. 

I like to serve this up with some delicious garlic bread. It is so good when you dunk it in the soup! 

Enjoy!

-H