Sausage Potato and Kale Soup — The Daley Plate

This recipe is one I depend on during the Winter months. It’s based on a Portuguese kale soup recipe, Caldo Verde, which doesn’t include the smoked paprika and uses more kale. Along with kale, the main ingredients are potatoes and a good smoked sausage. We use smoked beef sausage but smoked pork sau

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large heavy bottomed saucepan to medium heat. Add the sliced sausage directly without any oil, it’ll render its own oil. Sauté for 2-3 minutes until golden then add onion and garlic, stirring and cooking for 5 minutes until onions are translucent and garlic fragrant.

Step 2

Add 1 heaped teaspoon smoked paprika, potatoes and bone broth. Place the lid on and cook for 15-20 minutes until the potatoes are cooked through and soft enough to mash a few with the back of a fork. This will thicken the soup up a bit, so have some more stock ready if you feel it’s not soupy enough. Taste and adjust the amount of smoked paprika, adding up to 1 heaped teaspoon more.

Step 3

Add the kale and heavy cream, lower heat and simmer for 2-3 minutes until kale is wilted. Divide amongst your family and serve with some fresh black pepper tableside.

Step 4

Set your Instant Pot to sauté. Cook sliced sausage for 2-3 minutes until golden. Add onion and garlic, stir and sauté for another 5 minutes until onions are translucent and garlic fragrant. If the bottom of your pot becomes too dry, add a few tablespoons of water to loosen things up.

Step 5

Add smoked paprika, potatoes and bone broth to the inner pot. Place the lid on and set your Instant Pot to 6 minutes high pressure. Once cooking is complete, release pressure and stir in kale. Simmer for 2-3 minutes while stirring to wilt the kale and break up some of the potatoes - This will thicken the soup slightly. Ladle into bowls and serve with freshly cracked black pepper.