Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, kale soup with potatoes and sausage. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Stir in the chicken broth, vinegar and salt. Potatoes, Italian sausage, and nutritious kale get together in this yummy soup. This thick and hearty soup is the perfect meal for a brisk fall or winter evening. It makes a great lunch soup as well.

Kale Soup with Potatoes and Sausage is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Kale Soup with Potatoes and Sausage is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook kale soup with potatoes and sausage using 10 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Kale Soup with Potatoes and Sausage:

1. Get 1 pound linguiça or uncured Spanish chorizo, cut across into 1/8-inch-thick slices (Contributor’s Note: Nearly any kind of sausage will work, although I wouldn’t use breakfast sausage.)
2. Make ready 1 large onion, peeled and chopped
3. Take 1 clove garlic, peeled and minced
4. Get 2 large baking potatoes, peeled and cut into 1/4-inch cubes
5. Prepare 1 1/2 heads kale, stemmed and coarsely chopped (about 6 cups)
6. Get 4 cups chicken broth, homemade or low-sodium canned
7. Take 1 tablespoon balsamic vinegar
8. Make ready 2 teaspoons kosher salt
9. Take Freshly ground pepper to taste
10. Prepare 3 plum tomatoes, cored and cut into 1/2-inch dice

Add mashed potatoes and stir in until fully incorporated. Puree the soup with an immersion blender until smooth. Stir in the sausage and heavy cream to fully incorporate, bring soup back up to a simmer. Stir in the kale, cover the pot and turn off the heat.

Instructions to make Kale Soup with Potatoes and Sausage:

1. Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
2. Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.

Stir in the sausage and heavy cream to fully incorporate, bring soup back up to a simmer. Stir in the kale, cover the pot and turn off the heat. Add potatoes, kale, sausages, and chicken broth. Bring to a simmer over medium-high heat, then reduce to medium heat and cover. Serve with a splash of cream, if desired.

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