So while this post is a week late coming as we had potatoes and kale last week, file this one away in your memory banks as this comforting and hearty soup will take you through the whole winter.
And just because people need to know this...all of tonight's blogging is being done whilst watching Sharknado. So if things start to get a little campy with tonight's posts, now you know why. And now...the SOUPNADO!
Sausage, Potato & Kale Soup
2 Tbsp olive oil
2 Tbsp garlic, minced
1 medium-sized yellow onion, chopped
6 links turkey sausage (hot or sweet depending on your heat preference), casings removed and meat crumbled
1/2 cup dry white wine
2 - 32 oz containers of reduced sodium chicken stock
1 lb red or yellow potatoes, diced
1 bundle kale, leaves stripped from stalks and roughly chopped
Salt & pepper to taste
In a large stock pot, heat olive oil over medium high heat. Saute garlic and onions for 3-4 minutes or until translucent. Add in turkey sausage and stir to continue to crumble. Increase heat and cook until sausage is cooked through and browned. Deglaze pan with white wine and stir to get any browned bits off of the bottom of the pan. Add in your stock and bring to a boil. Reduce heat but still keep liquid at a vigorous simmer and add in your potatoes. Cook for an additional 3-4 minutes or until potatoes are fork tender. Reduce heat to a simmer and add in chopped kale. Season with salt & pepper to taste. Simmer for an additional 2-3 minutes and then remove pot from heat to allow soup to finish setting up and cool slightly. Taste broth and season with additional salt & pepper, if needed.