This soup tastes awesome and is so easy. I found it on GF Magazine by Andrew Cordova.
TIP: I suggest you go easy on the chili pepper flakes as I made mine way too spicy to eat the first time.
Ingredients:
1lb Italian sausage
3-4 russet potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
3 pieces chopped bacon (cooked) for garnish
2 garlic cloves, minced
4 cups kale, chopped
2 cups chicken broth
2 cups water
1 cup heavy whipping cream or canned coconut milk
2 tsp chili pepper flakes
1 tsp salt
1 tsp pepper
Instructions:
Chop sausage into small pieces (I made mine into meatball shapes. see photo).
Brown sausage in soup pot. Once sausage is cooked set aside and cook onion and garlic in same pot until translucent.
Add sausage back to pot.
Add chicken broth, salt, pepper, chili pepper flakes and water to pot and stir.
Simmer for 10min.
Carefully add potatoes to pot and cook on medium heat until potatoes are done.
Turn to low heat.
Add kale and simmer for 10 min or until kale is tender.
Add cream to taste.
TIP:
Instead of adding cream to pot have it at the table to add as much or as little as you like.
TIP #2:
Canned coconut milk (full fat) can be used in place of cream and tastes just as great!
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