A perfect soup for any meal, warm flavorful, and full of nutrients. This recipe makes roughly 5 or 6 servings, and freezes very well for months.
Potato Kale Soup
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Prep Time:
15m
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Cook Time:
30m
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Total Time:
50m
Ingredients
- 5 Potatoes, medium russet, peeled and cubed (~1/2" cubes)
- 1 Yellow onion, diced
- 4 Cloves garlic, minced
- 8 c Chicken stock (or 8 cups water with 1.5 tbsp Better than Bouillon)
- 3 Tofurkey Italian sausages
- 1 Bundle curly kale, washed, trimmed, and chopped
- 3/4 c Heavy cream
- 1 tsp. Salt, to taste
- Pepper, to taste
Instructions
- Prepare sausages by slicing into 1/4" coins. Cook in a nonstick pan with 1 tsp olive oil over medium heat until browned. Remove from the pan, slice the sausage coins in half and set aside.
- In a stock pot (1.5 gallons minimum), heat 1 tbsp olive oil over medium heat. Cook onions for 5-6 minutes, then add garlic and cook for 1 more minute.
- Add broth and potatoes to pot. Bring to a boil then reduce heat and let simmer for 25 minutes.
- Add kale, sausage, cream, salt, and pepper to pot and cook for 5 minutes. Serve immediately or let cool to room temperature and freeze for up to 4 months.
- If frozen, reheat by warming a pot large enough to hold the contents on low. Flip the frozen block occasionally and stir, and break it up when easily possible. Stir occasionally until steaming.
