It is cold here. Like barely above zero temps, and staying below zero a lot of the time. This time of year I definitely start craving the comfort and coziness of soups, and when I saw this soup on Pinterest it was calling my name. It was really good! I don't know how it compares to Olive Garden (pretty sure this is a knock-off recipe), but it was still really good. I tried to make it a tiny bit healthier by adding in fat-free evaporated milk instead of the heavy cream, but I'm sure it would have been even better with the heavy cream. Also, like a previous post, I think the kale should have gone in a bit sooner so that it cooked down more, but that's a personal preference with cooked kale.
1 lb ground Hot Italian sausage (I used bulk pork sausage)
1 bag Simply Potatoes diced potatoes and onions
2 cloves large garlic minced
32 oz chicken stock
1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite-sized pieces
1 cup heavy cream (I used fat-free evaporated milk)
2 Tbsp flour
Salt and pepper to taste
Pinch of red pepper flakes optional
Heat large saute pan over medium-high heat and brown sausage. Add minced garlic and stir to combine. Drain off the grease and then add sausage and garlic to the bottom of slow cooker.
Add a bag of diced potatoes and onion, cover with chicken stock and water (if necessary) to completely cover potatoes and sausage.
Cover and cook on low for 5-6 hours or high for 3-4 (potatoes should be soft)
BEFORE SERVING:
Whisk together heavy cream and flour until well mixed. Pour into slow cooker, add kale and stir to combine. Cover and cook on HIGH for 30 minutes until soup has thickened slightly.
Taste, season according to your tastes, and serve.
No comments:
Post a Comment