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Makes
1 large stockpot of soup
Author Notes
This soup is loaded with sausage, potatoes and kale! So hearty it replaces a meal! It will keep you warm and full. —The Spoon and Pint
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Ingredients
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1
small yellow onion
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1 1/2 pounds
pork sausage
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6-8
russet potatoes
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32 ounces
chicken broth
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4 cups
water
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10.5 ounces
cream of chicken soup (1 can)
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1 1/2 tablespoons
Italian seasoning
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1/2 teaspoon
crushed red pepper flakes
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1 1/2 tablespoons
minced garlic (jar)
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2
bay leaves
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Salt and pepper to taste
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1/2 pint
heavy whipping cream
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3 cups
fresh kale
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crumbled bacon
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shaved parmesan
Directions
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Slice onion into smaller pieces and place in skillet on stove with two tablespoons of salted butter. Cook on medium until onions start to soften. Set aside.
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Brown the sausage. We sprinkle some crushed red pepper flakes in with the sausage!
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Slice the potatoes with the skin on. Do not cut into too small slices because as they cook down they shrink!
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Place sliced onions, sausage, sliced potatoes, chicken broth, water, cream of chicken, Italian seasoning, minced garlic, bay leaves, and salt and pepper in a stock pot. Cook on medium to high until potatoes are soft. After potatoes are soft taste the base of your soup and add more salt and pepper to your liking!
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Time for garnishes! Frozen bacon is so much easier to work with. It slices pretty nice when its froze! Slice bacon with kitchen scissors into 1 inch pieces and cook until crispy!
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Add the heavy whipping cream and chopped kale into the soup and heat until heated through. Serve immediately.
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Garnish soup with crumbled bacon, shaved parmesan cheese and crushed red pepper flakes!
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