Sausage, Kale & Potato Soup

By October 14, 2018
 8 ounces sausage
 1 small onion, diced
 1 teaspoon table salt
 1/4 cup vermouth or dry white wine
 2 cloves garlic, minced or pressed through garlic press
 2 large red potatoes, scrubbed and cut into 1/2 inch cubes
 2 cups low-sodium chicken broth (preferably homemade)
 2 1/2 cups water
 1 bay leaf
 1/2 teaspoon ground allspice
 1/2 cup heavy cream
 3 cups loosely packed kale (washed, ribs removed, and chopped before measuring)
 Salt and ground black pepper
1

Pinch off bits of sausage into a large saucepan set over medium heat. Cook sausage pieces until browned, about 6 minutes. Remove to a bowl and set aside, leaving fat in the saucepan. There should be about a tablespoon of fat; if less add vegetable oil to make up the difference. (Remove any fat in excess of 1 tablespoon.)

2

Add onion and salt to pan and cook until onion is softened, 6-8 minutes, stirring frequently. Add garlic and cook for an additional 30 seconds. Pour in vermouth or white wine and scrape any browned bits from bottom of pan.

3

Add potatoes, broth, water, allspice and bay leaf to pan. (You may have to add additional water if potatoes are not covered.) Bring to a simmer over medium-high heat. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes.

4

Turn heat to low. Remove bay leaf and add cream and kale. Cook, without boiling, for 2-3 minutes or until soup is heated through and kale has started to soften. Remove from heat and add salt and pepper to taste. Serve immediately.

Ingredients

 8 ounces sausage
 1 small onion, diced
 1 teaspoon table salt
 1/4 cup vermouth or dry white wine
 2 cloves garlic, minced or pressed through garlic press
 2 large red potatoes, scrubbed and cut into 1/2 inch cubes
 2 cups low-sodium chicken broth (preferably homemade)
 2 1/2 cups water
 1 bay leaf
 1/2 teaspoon ground allspice
 1/2 cup heavy cream
 3 cups loosely packed kale (washed, ribs removed, and chopped before measuring)
 Salt and ground black pepper

Directions

1

Pinch off bits of sausage into a large saucepan set over medium heat. Cook sausage pieces until browned, about 6 minutes. Remove to a bowl and set aside, leaving fat in the saucepan. There should be about a tablespoon of fat; if less add vegetable oil to make up the difference. (Remove any fat in excess of 1 tablespoon.)

2

Add onion and salt to pan and cook until onion is softened, 6-8 minutes, stirring frequently. Add garlic and cook for an additional 30 seconds. Pour in vermouth or white wine and scrape any browned bits from bottom of pan.

3

Add potatoes, broth, water, allspice and bay leaf to pan. (You may have to add additional water if potatoes are not covered.) Bring to a simmer over medium-high heat. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes.

4

Turn heat to low. Remove bay leaf and add cream and kale. Cook, without boiling, for 2-3 minutes or until soup is heated through and kale has started to soften. Remove from heat and add salt and pepper to taste. Serve immediately.

Sausage, Kale & Potato Soup

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