Sausage, Kale and Potato Soup
There is one recipe in our house that is always welcome, no matter what time of the year that it is. Hot soup in the summer? Sure, why not. Hot soup in the fall, winter and spring? Yes, please. Sausage, Kale and Potato Soup is the one of the recipes that my husband always requests when I ask him what he wants me to add to this month’s menu plan.
If you can’t stand the spice or can’t find the hot version, mild Italian sausage can be substituted. Keep in mind that the coconut milk does quite a bit to tame down the spiciness of the hot Italian sausage, as does draining the sausage well. You can leave a bit of the rendered fat from cooking the sausage and reduce the amount of coconut oil if you want to up the spiciness. I also prefer to have ground Italian sausage, though you can use Italian sausage in casings in a pinch. (If that’s all I can find, I remove the casings by cutting through them down a long side and turning the sausage inside out in to your pot. But that’s fiddly. Ask me how I know, and why I buy plain ground now.) Peeling your potatoes and chopping them smaller will cause them to almost dissolve in the soup. This is why I leave the peels on and cut them a little bit larger – I like the potato chunks.
We generally eat the soup with saltine crackers (crushed up into the soup at the end to soak up the yummy broth, of course.)
Sewist, knitter, reader, dancer. Wife. Lover of things vintage and retro.