Oh my goodness you guys. This soup is INCREDIBLE! Perfect for Fall, and with enough meat to make husband willing to eat it!
I used the recipe listed here, from Tablespoon, and added a few of my own touches.
Our soup ended up feeding us for a few days (lunch and dinner!), and tasted amazing even warmed up in the microwave.
When cooking a meal for the first time, I like to get all of my ingredients out and prepped. That way, when it comes to actually cooking, I just grab and go!
So, after chopping/dicing/pouring what I could beforehand, I started by browning the sausage pieces in my soup pot. The recipe called for ground sausage, but I had recently eaten this at my friend’s house and they used link sausage. You can totally choose whichever you prefer! As for the size of the sausage pieces, since they weren’t ground up, I tried to keep them about a 1/4 inch in thickness.
When the sausage started to brown, I added the chopped garlic and onions.
Then, it was time to add some flour…
Next, I poured in the chicken broth…
After the “soup” began to boil, my pre-chopped potatoes were ready to be added. In the recipe, the potato peels are left on. I chose to remove them to see how I liked it (I’d already tried it with the skins left on). I was actually really pleased that I removed the skins, as they didn’t float around the soup when it was all over with. You can totally do whatever you prefer, though!
In went the potatoes…
Really pay attention to how soft the potatoes are getting. It’s somewhat personal preference on how “done” you want them, but just remember that the more “broth logged” they become, the less they’ll hold their shape in the bowl when all is said and done.
At this point, I added a pinch of Red Pepper Flakes, which were not in the recipe. However, you’ll find they are in other versions, and the soup really lacks that kick without them! I would add them to taste, though don’t recommend more than one and a quarter teaspoon.
When the potatoes were cooked the way I wanted them, I reduced the heat to simmer and added the kale and heavy cream.
***Side note on the kale*** After washing it well, make sure you separate the leafy parts from the center stem. Get rid of the stem part (yuck) and just chop (or pull with your hands) the leaves into more manageable sizes.
At this point, I started taste testing so I had the right balance of flavors (added a little salt and pepper as needed, for example).
Ah! Almost done! The recipe ended here, but I added bacon (why on earth wouldn’t you do this?!) at the end. I used about ten slices, though you can certainly reduce that, or add way more!
After letting this warm through for about 3 minutes, it was ready to be served! Make sure you remember to top it with parmesan cheese after serving it up. Really adds a lot!
I hope you love this soup as much as I did! Thanks for stopping by!