Cindy's Sausage Potato Kale Soup
Rich and creamy soup...warms the heart...a tad bit spicy!
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 large onion chopped
- 1 cup heavy cream
- 1 pound mild italian sausage
- 10 cups water
- 5 cubes chicken bouillon
- 1 teaspoon crushed red pepper
- 4 tablespoons bacon chopped
- 2 teaspoons garlic chopped
- 3 potatoes sliced
- 1/4 bunch kale more if you'd like. i add an entire bunch
- Carbohydrate 25.316266102337 g
- Cholesterol 91.3633668959234 mg
- Fat 35.8802325740416 g
- Fiber 3.04393620155832 g
- Protein 15.5631734137569 g
- Saturated Fat 14.6468048487211 g
- Serving Size 1 1 Serving (644g)
- Sodium 696.986531027274 mg
- Sugar 22.2723299007787 g
- Trans Fat 2.19353278263194 g
- Calories 484 calories
1 Remove sausage from casings if applicable. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. 2 In the same pan, sauté bacon, onions and garlic for approxiamtly 15 minutes or until the onions are soft. 3 Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. 4 Add potatoes and cook until soft, about half an hour. 5 Add heavy cream and cook until thoroughly heated. 6 Stir in the sausage. 7 Add kale just before serving.
