Sausage Potato and Kale Soup — The Daley Plate

Name: Sausage Potato and Kale Soup — The Daley Plate
Cuisine: European, Eastern European
Ingredients: 1lb smoked beef sausage or kielbasa, sliced; 1 medium yellow onion, finely diced; 4-6 cloves minced fresh garlic; 1 heaped teaspoon sweet smoked paprika; 4 medium potatoes, cubed (or 4-6 cups cauliflower florets for those watching carbs); 32 ounces no sodium chicken bone broth (I buy these in bulk to always have on hand); 2 tablespoons heavy whipping cream or half & half; 4 cups roughly chopped tuscan or curly kale; lots of fresh ground black pepper to taste

5 steps

This recipe is one I depend on during the Winter months. We use smoked beef sausage but smoked pork sausage or even smoked turkey sausage works very well. I would say that floury potatoes work best here since they break down and thicken the soup, as well as contribute to the texture. The smoked pap

Updated at: Thu, 17 Aug 2023 00:05:28 GMT

Nutrition balance score

Good

Glycemic Index

High

Nutrition per serving

Calories2358.7 kcal (118%)

Total Fat140.5 g (201%)

Carbs149.6 g (58%)

Sugars24.7 g (27%)

Protein118.9 g (238%)

Sodium4776.8 mg (239%)

Fiber28.2 g (101%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 lbsmoked beef sausage

or kielbasa, sliced

1yellow onion

medium, finely diced

4 clovesfresh garlic

minced

1 heaped teaspoonsweet smoked paprika

4potatoes

medium, cubed, or 4-6 cups cauliflower florets for those watching carbs

32 ouncesno sodium chicken bone broth

i buy these in bulk to always have on hand

2 tablespoonsheavy whipping cream

or half & half

4 cupstuscan kale

roughly chopped, or curly

black pepper

fresh ground, to taste

Instructions

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.

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.