Creamy Sausage Potato Soup (Print Version)
# Ingredients:
→ Base
01 -
12 ounces of Italian sausage (remove casings)
02 -
1 small onion, chopped up finely
03 -
A couple of garlic cloves, smashed and diced
04 -
3 cups of chicken stock (low sodium)
→ Vegetables & Seasonings
05 -
1 1/2 pounds of potatoes (gold or Russet), peeled and cubed
06 -
3/4 teaspoon regular salt
07 -
A pinch of crushed red pepper, optional
08 -
1/4 teaspoon of pepper (black)
09 -
2 cups of kale, chopped into small pieces
→ Finishing
10 -
3/4 cup of cream (10-30%)
11 -
1/4 cup Parmesan cheese, shredded
# Instructions:
01 -
In a big skillet, cook the sausage and onion over medium-high heat for about 4-5 minutes till browned. Add garlic, stirring for another minute.
02 -
Pour the sausage mixture into your slow cooker. Toss in the stock, potatoes, salt, pepper, and any red pepper flakes if you're using them.
03 -
On Low, let it simmer for 4 to 5 hours, or if you’re short on time, turn it to High for 2 hours. Cook till the potatoes soften.
04 -
Mix in the kale, cream, and Parmesan. Heat everything through, then taste and tweak the seasonings if necessary.
# Notes:
01 -
Keep leftovers in the fridge for up to 3-4 days
02 -
You can freeze it for one month max, but the potato texture might change a bit