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. This 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.
Servings Prep Time
4 15min
Cook Time
30min
Servings Prep Time
4 15min
Cook Time
30min
Ingredients
Instructions
  1. In a large pot or dutch oven with a tight-fitting lid, cook the sausage over medium-high heat until cooked through; remove from saucepan and set aside. While sausage is cooking, remove kale from the thick center stem and rough chop it into 2″ strips. Cut up potatoes.
  2. In the same saucepan, melt the coconut oil; add onion and garlic and sauté for 1 minute. Add pepper, salt and paprika and cook until onions have caramelized. Add kale and cook until wilted.
  3. Add potatoes along with drained, cooked sausage and broth. Depending on the size of your potatoes and kale bunch, you may need to add additional chicken broth. Bring to a boil then reduce heat, cover and simmer for 10 to 15 minutes or until potatoes are tender. Add coconut milk and stir well.
Recipe Notes

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.)