Description
Hearty potato soup with sausage and kale, perfect for a cozy lunch or weeknight dinner. Roast the garlic for extra flavor!
Ingredients
Units
Scale
- 1 head of garlic
- 1 lbs (454 g) loose sweet Italian sausage
- 2 tbsp vegetable or canola oil
- 1 medium yellow onion
- 3 large carrots
- 2 stalks of celery
- 6 cups (1420 ml) chicken broth or stock
- 1 bay leaf
- 2 lbs (907 g) Yukon gold potatoes
- salt and black pepper
- 1 tbsp Italian seasoning
- 0.5 cups (118 ml) half and half
- 3 cups (710 ml) chopped kale
- 2 tbsp fresh parsley
Instructions
- Preheat your oven to 450°F (232°C).
- Chop the bottom off of the head of garlic so that the cloves are exposed.
- Place the garlic (exposed side-up) into a mold of a regular-sized muffin tin.
- Cover loosely with foil and place it in the oven.
- Roast the garlic for about 45 minutes or until fragrant and browned slightly.
- Remove from oven and let cool.
- Once cool enough to handle, release the cloves from the head by pressing firmly on the top.
- Set aside.
- In a large pot or dutch oven, add the sausage.
- Heat over medium heat and cook until browned and cooked through.
- Remove the sausage with a slotted spoon and transfer to a plate, leaving the fat behind.
- Add the oil to the pan only if you find there is not enough fat left over from the sausage.
- Add the onion, carrots, and celery.
- Cook until the veggies are tender, about 7-8 minutes.
- Pour in the chicken broth and add the cubed potatoes.
- Season generously with salt, black pepper, and Italian seasoning.
- Bring the soup to a boil and then reduce to a heavy simmer.
- Cook until the potatoes are tender, about 20 minutes.
- Add roasted garlic cloves to the pot.
- Turn the heat off and discard the bay leaf.
- With your immersion blender (alternatively you may use a regular blender), blend the soup until about half of the soup is pureed.
- You will still want some larger chunks of potato and veggies remaining.
- Turn the heat back on to medium and add the already-cooked sausage, half and half (or substitute), and the kale.
- Cook until the kale is wilted substantially, about 6 minutes.
- Adjust the seasoning to taste and remove from heat.
- Serve the soup immediately garnished with fresh parsley.
Notes
- For a smoother soup, puree the entire soup in a blender instead of partially pureeing with an immersion blender.
- Substitute chicken sausage for Italian sausage to make it lower in fat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Braising
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
- Cholesterol: 60