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Ingredients
Scale
- 1½ pounds Italian sausage (mild recommended)
- 1 large onion, chopped
- ¼ to ½ teaspoon crushed red pepper (adjust to taste)
- 2 teaspoons kosher salt
- 4 cloves garlic, smashed and minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 3 cups whole milk
- 2 pounds russet potatoes, sliced into ¼ inch coins
- 1 large bunch of kale, about 5 cups (stems removed)
- 2 cups heavy cream
- ½ cup shredded Parmesan cheese
- Salt and pepper to taste
- Additional shredded Parmesan for garnish
Instructions
- Sauté Italian sausage and onion in a pot until cooked through
- Drain excess grease from the pot
- Stir in flour and gradually add chicken broth, mixing until lump-free
- Combine in the whole milk and sliced potatoes, then bring to a gentle boil
- Simmer for 20 minutes until potatoes are tender
- Wash and prepare kale by removing stems and tearing leaves
- Add kale and heavy cream to the soup, cooking for another 15 minutes
- Stir in shredded Parmesan before serving
Notes
For added heat, use spicy sausage or extra crushed red pepper.
Ensure potatoes are uniformly sliced for even cooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 5
- Sodium: 950
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 20
- Cholesterol: 80