Sausage potato and kale soup

By á-1791

Ingredients

• 12 red potatoes, thinly sliced
• 1 1/2 pounds bulk Italian sausage
• 1 onion, chopped
• 4 cups low-sodium chicken broth
• 3 cups whole milk
• 2 cups half-and-half
• 1/2 teaspoon fresh or dried oregano
• 1/2 teaspoon red pepper flakes, or more to taste
• Salt and freshly ground black pepper
• Splash of heavy cream
• 2 bunches kale, picked over, cleaned and torn into bite-size pieces

Preparation

Step 1

Bring a medium pot of water to a boil. Add the potatoes and boil until they're just starting to soften, then drain and set aside.
In a large pot, crumble and brown the Italian sausage with the onions over medium heat, about 5 minutes. Drain as much of the fat as you can (blotting the surface with paper towels helps). Add the chicken broth, milk, half-and-half, oregano and red pepper flakes to the pot with the sausage and onions, bring to a simmer and simmer for 30 minutes. Give it a taste and adjust the seasoning as needed with salt, pepper and more red pepper flakes if needed.
Add the potatoes and a splash of heavy cream for richness, then stir in the kale. Cover and simmer for an additional 10 minutes, then serve.