Smoked Sausage, Kale and Potato Soup
Simmer up this rich soup on a cold night. It’s full of vegetables and is comfort food in a bowl.
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Ingredients
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- 1 tablespoon Hiland Butter
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, finely diced
- 1 package Mountain View Meat Company Smoked Sausage, sliced into 1/4-inch rounds
- 4 cups kale leaves, torn
- 1 sprig Scissortail Farms Rosemary
- 1/2 teaspoon dried thyme
- 3 cups cubed potatoes
- 32 ounce low-sodium chicken broth
- 1 teaspoon Daddy Hinkles Onion and Garlic Seasoning
- 1 cup Hiland Heavy Cream
- Salt and pepper to taste
- Melt butter and heat olive oil in a large soup pot over medium-high heat.
- Add diced onions, garlic, sliced smoked sausage rounds, kale, salt, pepper, rosemary and thyme; stir to combine and cook for 8 minutes, stirring occasionally.
- Stir in potatoes, add chicken broth bring to a boil.
- Reduce to a simmer and continue to cook for 12 to 15 minutes, or until potatoes are fully cooked and tender.
- Add the cream stirring gently, remove from heat.
- Taste for seasonings and remove rosemary sprig. Ladle soup into bowls and serve.