Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.
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Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.

Sausage, Potato and Kale Soup

Recipes

Ingredients

  • 2 bunches Kale, cut into thin strips with rib removed

  • 10-12 Small Potatoes, cubed

  • 1 Onion, Chopped

  • 4 Garlic Cloves, chopped

  • 1 lb. Tink’s Hot Sausage

  • 1-2 teaspoons crushed red pepper

  • 2-3 teaspoons Dried Oregano

  • 1 teaspoon Dried Parsley

  • 1 teaspoon Dried Basil

  • 2 cups Chicken Broth

  • 2 cups Whole Milk

  • 4 cups Heavy Cream or Half and Half

  • Salt & Pepper To Taste

  • Coconut oil or butter

Directions

Wash the kale. Cut the rib out and slice in thin strips. Set it aside.

In a medium pot, boil potatoes until tender. Drain and set aside.

In a large pot, cook the onions in a little coconut oil or butter. When onions become tender, add the sausage, crumble and brown. Stir in the crushed red pepper, garlic, oregano, parsley and basil. Add salt and pepper. Stir and allow to cook for 2 minutes. Add chicken broth, milk, and half-and-half. Simmer for 30 minutes.

Taste and add seasonings as needed. I tend to add extra pepper, salt and usually garlic powder. Add the potatoes and stir in the kale. Simmer an additional 2o minutes to cook kale, then serve.

This soup is easy and is a crowd-pleaser. If you are cooking for small children, you may want to cut back on some of the red pepper. I like a little kick to it, but not everyone does.