KALE AND POTATO SOUP RECIPES

POTATO, SAUSAGE & KALE SOUP RECIPE: HOW TO MAKE IT

Potato, Sausage & Kale Soup Recipe: How to Make It image

I let my young son pick out seed packets and he chose kale, which grew like crazy. This hearty soup helped make good use of it and rivals a restaurant version that we love. —Michelle Babbie, Malone, New York

Provided by Taste of Home

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/2 pound bulk pork sausage
1 medium onion, finely chopped
2 teaspoons chicken bouillon granules
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 medium red potatoes, cut into 1/2-inch cubes
2 cups sliced fresh kale
3 cups 2% milk
1 cup heavy whipping cream
1 tablespoon cornstarch
1/4 cup cold water

Steps:

In a large saucepan, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in seasonings. Add potatoes, kale, milk and cream; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender., In a small bowl, mix cornstarch and water until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.

Nutrition Facts : Calories 504 calories, FatContent 38g fat (20g saturated fat), CholesterolContent 128mg cholesterol, SodiumContent 881mg sodium, CarbohydrateContent 26g carbohydrate (12g sugars, FiberContent 2g fiber), ProteinContent 15g protein.

EASY RECIPES, HEALTHY EATING IDEAS AND CHEF RECIPE VIDEOS

Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos image

This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. This soup is a winter wonder.

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons (2 turns around the pan) extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 pound diced chourico, casing removed
1 quart chicken broth
Warm, crusty bread

Steps:

Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
Serve soup with hunks of crusty bread and butter.
Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

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EASY RECIPES, HEALTHY EATING IDEAS AND CHEF RECIPE VIDEOS

This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. This soup is a winter wonder.
From foodnetwork.com
Reviews 4.7
Total Time 30 minutes
Category main-dish
Cuisine european

Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

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