In just a few short weeks, out fixer-upper will be getting new windows.
In the meantime, when it’s cold outside, it’s also cold inside, and, therefore, it’s up to a good bowl of stoup (stew/soup) to save the day.
One of my favorite wintertime soups is sausage, kale and potato soup. It sticks to your ribs and warms you to your toes. It’s also a very flexible soup in terms of ingredients. Sometimes I only add half a pound of sausage, other times a chopped, fresh tomato–it’s whatever I am in the mood for.
Sausage, Kale and Potato Soup
In a large stockpot over medium-high heat, brown 1 lb of sausage.
I had some deer sausage on hand for this batch, but I also like to use fresh turkey sausage or sweet Italian sausage.
Break up the sausage into bite-size pieces, and drain off the fat. To the sausage add one thinly sliced large onion and two minced garlic cloves.
Saute over medium-high heat until onions are translucent (about 5 minutes).
Cook’s Note: Even though I drained the fat off of the sausage, there is enough residual oils in the sausage to cook the onions in.
Add 6 cups of low-sodium chicken broth along with 1/2 teaspoon of salt, 1/4 teaspoon black pepper and a pinch of red chile flakes.
Thinly slice (about 1/8″ think) two medium russet potatoes and add to the pot.
Add 2-3 large handfuls of kale (rinsed, dried and roughly chopped). Since this is my favorite part of the soup, I like to add a lot of kale.
Bring soup to a boil over medium-high heat, then cover pot and lower heat to a simmer. Simmer soup for about 10-15 minutes or until potatoes are cooked and tender but not mushy.
At this point, you could either serve the soup up with a sprinkling of Parmesan cheese:
Or you could go decadent by adding a cup of half and half or milk to the soup:
Here’s to staying warm and fed!
*1 lb. sausage (I prefer turkey or deer)
*1 large yellow onion, sliced thin
*2 garlic cloves, minced
*1/2 t salt
*Pinch of red pepper flakes
*2 medium russet potatoes, sliced into thin medallions
*2-3 large handfuls of kale
*6 cups low sodium chicken broth
*1 cup half and half or milk
Brown sausage and break up into bite-size pieces in a large stockpot. Drain fat. To the sausage add the onion and garlic and saute until the onions are translucent (about 5 minutes). Add salt, pepper and red pepper and stir. Pour in broth. Add potatoes and kale. Bring to a boil over medium-high heat. Cover pot and simmer on low heat until potatoes are cooked but not mushy (about 10-15 minutes). Stir in the cream or milk. Serve hot.