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}
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
4 little Fergusons 