SAUSAGE, POTATO, AND KALE SOUP - THE PIONEER WOMAN
Steps:
- Prepare the kale and set it aside. In a medium pot. boil sliced potatoes until tender. Drain and set aside. In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes.Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.
SLOW COOKER POTATO SOUP RECIPE - HOW TO MAKE SLOW COOKER ...
This easy slow cooker potato soup is a comforting weeknight meal the whole family will love.
Provided by THEPIONEERWOMAN.COM
Categories feed a crowd appetizers comfort food dinner soup
Total Time 4 hours 20 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat. Add the bacon strips and cook until golden brown, 6-8 minutes. Remove to a paper towel lined plate. Reserve 2 pieces for garnish. Crumble the remaining 4 pieces.
Place the crumbled bacon, potatoes, celery, leek, garlic, stock, salt, thyme sprigs, and pepper in the base of a 6- to 8-quart slow cooker. Put the lid on the slow cooker, and cook on high for 4 hours (or low for 6 to 8 hours) until the potatoes are tender when pierced with a fork. Remove the thyme sprigs and discard. Use an immersion blender to blend the soup to a semi-smooth consistency, leaving small chunks of potato and vegetables for texture. Stir in the sour cream. (Add 1/4 - 1/2 cup of water, to thin the soup out to your desired consistency). Serve in bowls, garnished with cheese, chives, additional sour cream, and the reserved bacon slices crumbled over top.
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- Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot. Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice. Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes. Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth. (***USE CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING***) Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish. Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.
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SAUSAGE, POTATO, AND KALE SOUP - THE PIONEER WOMAN
Yay. It’s soup weather!
From thepioneerwoman.com
Reviews 5
Total Time 50 minutes
Category main dish, soup
From thepioneerwoman.com
Reviews 5
Total Time 50 minutes
Category main dish, soup
- Prepare the kale and set it aside. In a medium pot. boil sliced potatoes until tender. Drain and set aside. In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes.Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.
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From thepioneerwoman.com
Reviews 5
Total Time 50 minutes
Category comfort food, dinner, main dish, soup
Cuisine American, Comfort Food
From thepioneerwoman.com
Reviews 5
Total Time 50 minutes
Category comfort food, dinner, main dish, soup
Cuisine American, Comfort Food
- In a medium Dutch oven, heat the oil and butter over medium heat. Add the potatoes, leeks and celery. Cook, stirring, until the leeks are tender, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the chicken broth, thyme sprigs, salt and pepper. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, uncovered, until the potatoes are tender, 15 to 20 minutes. Remove the thyme sprigs. Transfer about 4 cups of the soup to a blender. Remove the top insert from the lid and cover with a kitchen towel. Puree until smooth, 30 seconds. Add to Dutch oven with the remaining chunky soup. Stir in the cream and cook over medium-low heat, stirring, until the soup is slightly thickened, 10 to 15 minutes. Season the soup with more salt and pepper. Garnish with celery leaves, hot sauce, prepared fried onions and another drizzle of heavy cream, if you like.
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