Ingredients
Scale
- 1 pound hot Italian sausage, casings removed
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups Yukon Gold potatoes, chopped into ½-inch pieces
- 6 cups low-sodium chicken broth
- 1 bunch (about 4 cups) lacinato kale, stemmed and chopped
- ½ cup heavy cream
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until fully browned. Drain off any excess grease, then add the diced onion and cook until softened, about 5 minutes.
- Step 2: Stir in the minced garlic and cook for 1 minute until fragrant. Add the chopped potatoes and pour in the chicken broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.
- Step 3: Once boiling, reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender. Season the soup generously with salt and black pepper to taste.
- Step 4: Stir in the heavy cream and allow the soup to warm through (do not bring to a hard boil after adding the cream).
- Step 5: Finally, add the chopped kale, stirring it into the hot liquid until it wilts slightly, about 3 to 5 minutes. Taste and adjust seasonings one last time before serving hot.
Notes
- Refrigerate leftovers in a sealed container for up to 3 days; for best texture, consider adding the heavy cream only to the portion you plan to eat immediately, storing the base separately.
- Reheat gently over medium-low heat on the stovetop, stirring often, and avoid boiling once the heavy cream is incorporated to maintain a smooth, velvety consistency.
- For the ultimate serving experience, sprinkle each bowl generously with freshly grated Parmesan or Pecorino Romano cheese and serve alongside crusty bread for dipping.
- After browning the sausage, drain most of the excess grease, but leave about a tablespoon of that flavorful rendered fat in the pot to sauté the onion and garlic, lending tremendous depth to the final broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American