Potato Kale Soup

"Thought about calling this Kiss the Cook soup, b/c after tasting hubby hugged me and told me how lucky he was to have me. LOL!! Whenever I have a huge amount of kale leftover, I freeze it raw -- chopped--in one quart zip locks for a different day and works great for my next batch of soup. Estimate that 4 cups of kale equals 4 ounces and that one sausage link equals 4 ounces."
 
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photo by loof751 photo by loof751
photo by loof751
photo by PaulaG photo by PaulaG
Ready In:
50mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Wash and dry kale.
  • Microwave bacon until crisp, set aside until end.
  • In Dutch oven, sauté sausage and onion until sausage is brown, remove grease.
  • Add garlic, potatoes, stock, fennel, black pepper, and red pepper flakes, bring to low boil, cover, and cook until potatoes are done, about 20 minutes.
  • Meanwhile, remove ribs of kale and chop.
  • Lower burner to low, remove with slotted spoon about 2 cups potatoes, roughly mash with fork, and stir back into pan.
  • Stir in chopped kale, simmer about 4 minutes-- we like kale a bit chewy.
  • Add half and half.
  • Stir in crumbled bacon, serve.
  • NOTE: If freezing, hold off on half and half, add later. You can also put hot soup into bowl and add a tablespoon at a time of the half and half to each bowl. Haven't tried yet in crockpot but assume it would work fine.

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Reviews

  1. This is a delicious, comforting and satisfying soup! Loved the addition of the fennel seeds and the crushed red pepper flakes. I used sweet Italian turkey sausage and a little less than called for. Thanks for sharing a great recipe!
     
  2. Aussie Swap#84: Delicious! This soup reminds me of the one at Olive Garden! We loved this soup - even my 11 year old loved it (I got to eat her kale though). Delish and easy to make - perfect for the super cold days we have been having!
     
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