I happened upon this recipe while taking a quick look at a site Meagan had recommended to me (based entirely on the amazing kitchen this women has) and knew that I would be making it soon, as it seemed somewhat fated considering I had just received two cases of sausage from a friend’s fundraiser. It was late and dark by the time I took this picture, so don’t judge this entirely on that; this was spicy and rich, with an earthy balance in the potatoes and kale. All round a lovely soup, and I’m not usually inclined towards creamy soups. That said, I could not bring myself to use the sheer amount of cream in the original recipe, and opted for whole milk instead, which is how I’ve written it here. Also, choose your sausage carefully, as it’s flavour will permeate and define the whole soup. I used Spolumbo’s spicy Italian, which turned out to be a little too spicy for my children, but perfect for me. I think I will probably go for half spicy Italian and half chicken apple in the future. Unless you know of a nice, sweet mild Italian sausage (Missing Link at the Calgary Farmer’s Market makes an excellent chicken one), which would be perfect for a not so spicy version of this soup. Whatever you choose, just make sure you like the sausage. This should serve 6, heartily, with a sweet bread to tame the spiciness, we had this one.
1 bunch kale, cleaned and torn or chopped into bite sized pieces
5 medium to large potatoes (red would be best), thinly sliced
1 medium onion, chopped
2 big Italian sausages (see suggestions above)
1/2 tsp red pepper flakes (not chili flakes, unless you are really looking for some heat)
1/2 tsp dried oregano
1 1/2 cups chicken broth
2 1/2 cups whole milk
a large glug of coffee cream (for richness, at the end)
Salt and pepper to taste
1. Cook potatoes in a large pot of boiling salted water until just soft. Drain and set aside.
2. Meanwhile, in a stock pot, remove sausage from casings and cook over medium heat, making sure to break up the sausage quite fine. About halfway to cooked, add the onions. Cook, stirring, until onions are soft and the sausage is cooked through.
3. Add red pepper flakes, oregano, broth and milk. Simmer for about 30 minutes.
4. Taste here, and add salt and pepper as needed. Add potatoes and cream, then stir in the kale. Simmer for about 15 minutes, or until kale is cooked and potatoes are heated through.