Ingredients
Scale
- 1 beef sausage
- 3 minced garlic cloves
- 1 medium white onion, diced
- 1½ pounds Yukon Gold potatoes, cut into cubes
- 5 to 6 cups chicken stock
- 2 cups fresh kale, chopped
- 1 cup heavy cream
- Salt and black pepper, to taste
Instructions
- Brown the sausage: Start by heating a large stockpot over medium-high heat. Add your smoked beef sausage and cook it until it’s browned and fully cooked, breaking it up with a spoon as it cooks. This should take about 5-7 minutes. The sausage should release some flavorful fat – keep a tablespoon of it in the pot, as it adds extra depth to the soup.
- Sauté the onions and garlic: After removing the sausage with a slotted spoon, add diced onions to the pot with the reserved grease. Sauté for about 5 minutes, stirring occasionally, until the onions are soft and translucent. Then, add minced garlic and cook for just a minute more, until it’s fragrant (be careful not to burn the garlic!).
- Add potatoes and stock: Now, toss in the diced potatoes and pour in the chicken stock. Add the cooked sausage back to the pot, and bring everything to a simmer. Once it’s bubbling gently, reduce the heat to medium-low and let it cook for about 10 minutes, or until the potatoes are fork-tender.
- Finish with kale and cream: Stir in the chopped kale and heavy cream, and let the soup simmer for an additional 5 minutes. This will soften the kale slightly without making it mushy. Season with salt and pepper to taste – I usually go with a few generous pinches of each.
- Serve and enjoy: Ladle the soup into bowls and serve it hot! The flavors are even better after sitting for a few minutes, allowing everything to meld together.
Notes
This soup keeps beautifully, which means leftovers are just as delicious! Here’s what I recommend:
- Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors tend to develop even more after sitting overnight.
- Freezing: This soup freezes well! Let it cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm the soup gently on the stove over medium heat, stirring occasionally. If it’s too thick, add a splash of chicken stock or water to thin it out. Avoid boiling it once the cream is added, as it can separate.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner