Cheesy Potato, Sausage & Kale Soup

We are supposed to get up to 10 inches of Snow in the next couple of days, and I for one say:

BRING. IT. ON.

Seriously, if it’s going to be subzero temps, it might as well be pretty outside. AND, we might as well use some of those School Snow Days they set aside, just in case.  {fingers crossed!}

Anyhow, when its cold like this, I crave soup.  In fact, I have to make soup as many times as possible in the next 3 weeks, because I have a strict “No Soup after February” policy.  And no soup again until October.

Hey, rules are rules!

I was so scared to try this soup.  

  And let me tell you, I have tried lots of bizarre things, like Black Bear, BBQ’d Beaver, Caribou, stinky Fish sauce and more!  

  I love to cook with leeks and other strange veggies, but Kale has never been in my grocery cart before now.  Funny, right?!

  So when I saw this recipe in my Taste of Home Magazine, I skimmed over it and decided not to make it…..
UNTIL my BFF, Kasey called and was like, you HAVE to make Sausage & Kale soup from our Taste of Home magazine.

  Clearly I have been missing out, because this might just be my new favorite soup!!!!   Everyone in my family loved it, and they all asked for second helpings!

Cheesy Potato, Sausage & Kale Soup

Adapted from Taste of Home Sausage & Kale Soup

{click title for easy printable}

Cheesy Potato, Sausage & Kale soup

Ingredients

  • 4 whole Links Of Uncooked Italian Sausage (about 3.5 Oz Each)
  • ¾ cups Chopped Onion
  • 5 strips Of Bacon, Cubed
  • 2 cloves Garlic, Pressed
  • 2 cups Water
  • 14 ounces, fluid Chicken Broth
  • 2 cups Diced Potatoes
  • 2 cups Thinly Sliced Kale
  • ⅓ cups Heavy Whipping Cream
  • ¼ cups Sour Cream
  • ½ cups Colby Jack Cheese
  • Salt And Pepper, to taste

In an 325* oven, cook sausage links for 20 minutes; pierce casings. Drain, cool and slice long wise then in 1/4 inch slices. Set aside.
In a soup pot, saute onion and bacon pieces for 3 minutes or until tender. Add garlic, water, broth and scrubbed, cubed, un-peeled potatoes.
Cover and cook for 20 minutes or until potatoes are fork tender.
Next, stir in Kale, whipping cream, sour cream, and Colby Jack Cheese.

Simmer a bit longer, but do not boil or it will curdle.  Season to taste.

Be brave, try the Kale!  

And save your leftover leaves, we will use them on Wednesday….

~T