This soup feels like fall and winter in a bowl. The cream is so warm and comforting and the sausage and potatoes just make it even more hearty and special. I added more liquid and preferred it that way. You will have to taste and add to your liking. When serving little ones, I recommend chopping everything up with kitchen shears in the bowl or even blending their part with an immersion blender to avoid their little hands picking out the larger hunks of kale.
Creamy Kale, Sausage Potato Soup
(Lightly modified from Pioneer Woman)
1 bunches Kale, Picked Over, Cleaned, And Torn or Chopped Into Small Bite Sized Pieces
6 whole Red Potatoes, Sliced Thin
1/2 whole Onion, Chopped
3/4 pound Italian Sausage
1/4 teaspoon Red Pepper Flakes (more To Taste)
2-3 cups Low Sodium Chicken Broth
1-2 cups Whole Milk
2 cups Half-and-half
Splash Of Heavy Cream
Fresh Or Dried Oregano
Black Pepper To Taste
Shred or chop the kale in small bite-size pieces 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, it will make the end product look and taste better. 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 until it wilts slightly, about 5 minutes.
Taste and add more broth and milk in equal parts if you feel it needs more liquid. Simmer an additional 10-15 minutes and serve!