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Ingredients
- 1 pkg. Johnsonville hot italian sausage, de-skin and cut into pieces (Or, can use the sweet/mild ground italian sausage)
- 5 oz sliced mushrooms (optional)
- 1 small white onion, diced
- 1 bunch fresh kale
- Garlic
- 1-2 lbs red new potatoes, sliced
- 16 About 16 oz. water or chicken broth
- Milk, and/or half & half
- 4 oz. butter
- Season to taste with salt & white pepper
Details
Preparation
Step 1
Sauté sausage, mushrooms and onions until meat browns (does not need to be done in the center).
Add kale and sauté a few minutes until kale wilts.
Add potatoes and barely enough water or chicken broth to cover.
Cover pot, bring to a boil, reduce heat to low and simmer for 20-30 minutes or until potatoes are tender.
Pour off some of liquid to get rid of any grease and add 4 oz butter, 1pint half & half and 1-2 pints milk.
Add salt & pepper. (You can make a paste with 1 T. flour or cornstarch and cold water if you want a thick, hearty soup, just add before the milk and let cook for a minute until it thickens, then add milk and butter.)
Reheat on medium until hot and serve.
Even better the next day. You can't go wrong with this soup, add more or less ingredients to your taste.
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