This rich, belly-filling soup is one of our favorite ways to serve our farm-grown kale. This recipe serves four, but you can double it for a crowd. Serve it up with cracked black pepper and rustic, crunchy bread!
You’ll need:
- 1lb smoked beef sausage, kielbasa, or andouille sausage, sliced into coins
- 1 medium yellow onion, finely chopped
- 4-6 cloves minced fresh garlic
- 1 to 2 heaped teaspoons sweet smoked paprika
- 4 medium potatoes, cubed
- 32 ounces of no-sodium chicken bone broth
- 2 tablespoons heavy whipping cream or half & half
- 4 cups roughly chopped kale
- lots of fresh ground black pepper to taste
To make:
Bring a large, heavy-bottomed saucepan to medium heat. Add the sliced sausage. Sauté for 2-3 minutes until golden.
Add onion and garlic, stirring and cooking for 5 minutes until onions are translucent and garlic fragrant.
Add 1 heaping teaspoon of smoked paprika, potatoes, and bone broth.
Place the lid on and cook for 15-20 minutes until the potatoes are cooked through and tender enough to easily mash a few with the back of a fork.
Add the kale and heavy cream, lower the heat, and simmer for 2-3 minutes until the kale wilts.
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