Sausage, Kale, and Potato Soup. THIS Smoked Sausage Kale and Potato Soup is everything! I don't peel the potatoes, but you definitely can. This soup is pretty forgiving on the quantity of potatoes.
Add broth, water, black pepper, sausage, potatoes, red pepper flakes and bring to a boil. This soup is great, I subbed cauliflower for potatoes, but my Kale turned grey And unappetizing, I just bought a big bunch and chopped it, does it need to be. …followed by the cooked potatoes. Don't worry if they're falling apart; you don't want big, firm chunks of potatoes in the soup. You can prepare Sausage, Kale, and Potato Soup using 9 recipe and 10 steps. This is how you should cook it.
Ingredients of Sausage, Kale, and Potato Soup
Within the food preparation method you actually need some vital seasonings. In the event that now there are some things that is definitely forgotten about after that the result will not be relative to your expectations. To start out, you can get ready several of the spices below.
- You must have 4 slice of bacon.
- Prepare 1 lb of bulk sausage (We like hot).
- Prepare 1 large of onion, chopped.
- Prepare 1 1/2 tsp of crushed red pepper.
- Prepare 3 medium of potatoes.
- You need 1 clove of garlic, minced.
- You must have 1 quart of chicken broth.
- Prepare 1 bunch of kale.
- You must have 1 cup of heavy cream.
Stir all this together, then add a splash of heavy cream because you're a rebel and you want a last-minute burst of richness. This Sausage Potato Soup is made with kale, and some carrots, celery, and onions for good measure. I keep a stash in my freezer for recipes like this Creamy Sausage and Potatoes and these Sweet and Sour Smokies, but they would also make an awesome swap in this Sausage Tortellini Soup! The traditional Portuguese kale and potato soup inspired this delicious country-style dish.
Step by step of Sausage, Kale, and Potato Soup
To have fantastic effects, be sure to keep to the cooking guidance with this Sausage, Kale, and Potato Soup accurately
- Sauté bacon until crisp in large skillet. (You can achieve crisper bacon when cooking at lower temperature.).
- Peel and chop onion while bacon cooks.
- Drain bacon on paper towel. Drain bacon grease from pan..
- Fry sausage and crushed red pepper in same pan until done..
- Peel potatoes and slice into 1/4" slices while sausage fries. (I like to rinse my potatoes after slicing so starch doesn't float on top of the soup).
- Drain sausage well, you may rinse it in a sieve if desired. Drain. all but 1 Tbsp. grease from pan..
- Crumble bacon into large soup pot add sausage, potatoes, and chicken broth. Cook on medium heat.
- Sauté onion and garlic in sausage grease. When limp add to soup mixture..
- Wash greens thoroughly and coarsely chop. Add to soup and cook until greens are to your liking..
- Add heavy cream and serve..
It's especially welcome in the winter months when kale is. Remove the sausage from the pot and, when it is cool enough to handle. potatoes (I used small new potatoes, but any potatoes, cut into bite sized pieces will work). chicken or vegetable stosk. heavy cream. kale. Another potato substitute could be cauliflower florets. Kale Potato and Sausage soup in a slow cooker and instant pot: The ingredients and amounts remain the. Potatoes, Italian sausage, and nutritious kale get together in this yummy soup.
A variation to test with smaller potatoes: after washing, drying and scoring the potatoes, rub the skins after some butter, then season with salt and pepper before baking to offer you extra crispy, tasty skins that anybody will eat.
Yet another thing to try if you need to get fancy: after the potatoes are cooked, halve them, scoop the insides, mix that has a beaten egg, grated cheese, salt and pepper, heap a combination back into the skins and return to your oven for one more 15 minutes before tops are golden brown. Lunch by itself!
Here we are at Sausage, Kale, and Potato Soup, tips on how to cook while using recipe above? If you haven’t felt the good thing about these results, it’s fine to use ones own creations to match your taste.
Source : Cookpad.com