Sausage and Kale SoupServes 8
- 8 cups water
- 4 or 5 red-skinned potatoes, thinly sliced with the skin still on
- 1/3 cup butter
- 1 lb mild sausage, cooked and crumbled
- 4 oz cream cheese, room temperature and cubed
- 8 oz fresh kale greens (stems & spines should already be removed)
- 1 tablespoon parsley
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
Fill large soup pot with water and bring to a boil.
Add sliced potatoes and butter to the pot and cover.
Cook potatoes for 20 minutes on medium high heat, stirring once or twice during cooking time.
Add cooked sausage to the pot and cover. Turn heat down so that the pot is simmering and cook for another 20 minutes.
Add the cream cheese to the pot and stir until well-blended.
Add the kale and all seasonings to the soup and cover, allowing the soup to simmer for another 3-4 minutes.
Serve & Enjoy!
Disclosure: I received no compensation for this post and, as always, my opinions are purely my own.