Kale Soup with Potatoes and Sausage
Kale Soup with Potatoes and Sausage

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, kale soup with potatoes and sausage. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Kale Soup with Potatoes and Sausage is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Kale Soup with Potatoes and Sausage is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook kale soup with potatoes and sausage using 10 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Kale Soup with Potatoes and Sausage:
  1. Get 1 pound linguiça or uncured Spanish chorizo, cut across into 1/8-inch-thick slices (Contributor’s Note: Nearly any kind of sausage will work, although I wouldn’t use breakfast sausage.)
  2. Prepare 1 large onion, peeled and chopped
  3. Take 1 clove garlic, peeled and minced
  4. Get 2 large baking potatoes, peeled and cut into 1/4-inch cubes
  5. Prepare 1 1/2 heads kale, stemmed and coarsely chopped (about 6 cups)
  6. Take 4 cups chicken broth, homemade or low-sodium canned
  7. Make ready 1 tablespoon balsamic vinegar
  8. Get 2 teaspoons kosher salt
  9. Get Freshly ground pepper to taste
  10. Take 3 plum tomatoes, cored and cut into 1/2-inch dice
Steps to make Kale Soup with Potatoes and Sausage:
  1. Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
  2. Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.

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