Sausage, Kale and Potato Soup

We had a rare event here in Charleston, a forecast with snow in it!  Of course the news stations were making a huge deal out of it calling it “Winter Storm 2014”. Me being from Boone, where we get lots of snow, kinda laughed at the reactions to the possibility of an inch of snow. I will say though that everyone was on top of it, and we did not have the traffic nightmare that other places like Atlanta experienced, so well done Charleston! While the event came with more ice then snow, we did get to see some of the biggest snow  flakes I have seen in a long time! I will admit me and the husband were giddy over seeing snow (even if it only lasted for 1o mins). After living in the mountains my whole life, while glad to escape the cold weather, I definitely have a soft spot for snow!

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On this cold winter day (and plenty of leftover kale), I came across this recipe in my Southern Living magazine. It did not disappoint! It was the perfect comfort food for this (sorta) snowy day. The spiciness of the sausage and red pepper flakes combined with the silkiness the splash of cream added to the soup….perfection! And I have found another recipe where I enjoy kale! Maybe jumping on the kale bandwagon wont be as hard as I thought.

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Sausage Kale and Potato Soup

Adapted from Southern Living


  1. 1 pound spicy italian sausage
  2. 2 tablespoons butter or olive oil
  3. 1 large onion, chopped
  4. 3 garlic cloves, minced
  5. 1 teaspoon salt, plus more to taste
  6. 1 teaspoon freshly cracked black pepper, plus more to taste
  7. 1/2 teaspoon crushed red pepper flakes, optional
  8. 2 large bunches of kale, stemmed and chopped, about 4 overflowing handfuls
  9. 1/4 teaspoon freshly grated nutmeg
  10. 4 medium or 2 large russet baking potatoes, sliced
  11. 8 cups chicken broth or stock, 2 boxes
  12. 1/2 cup heavy cream


  1. Heat the oil in a large pot over medium high heat. Brown the sausage. Once the sausage is browned, remove from the pan and set aside.
  2. Lower the heat to medium and add the onion and garlic. Saute until translucent then add the salt, pepper and red pepper flakes. Continue to cook until they start to caramelize. Add the kale and cook until its bright green and wilted. Add the nutmeg and stir. Throw in the sausage and potatoes.
  3. Pour in the chicken broth and bring to a boil. Lower the heat and let the soup simmer until the potatoes are done. Once the potatoes are fully cooked add the cream and serve!

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