Creamy Sausage and Kale Soup

Recipe from Christine Wheeler, THANK YOU. Couldn’t get enough of this! Asked her to make it a second night in a row!

6

1 hr

An added sweetness is given to the soup with the Japanese sweet potatoes. Wonderful addition!

Ingredients

1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1/4 teaspoon crushed red-pepper flakes
Japanese sweet potatoes (1 1/2 pounds), peeled and cut into 1/2-inch chunks
14 1/2 ounces homemade chicken broth
1 bunch kale (12 ounces), stemmed and shredded
12 ounces beef sausage
*To beef add: 5 cloves of garlic, 3 TBS liquid smoke, 1/2 tsp black pepper, 1 tsp salt, 1/2 tsp ground cumin, 1 tsp garlic powder and 2 tsp onion powder. Sauté well then add to the soup

1.In a large pot (6 to 8 quarts), heat oil over medium. Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook until fragrant, 1 minute. Add potatoes and broth; bring to a boil. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.

2. In a blender, puree half the soup. Return to pot; add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes

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