Description
The best soup to make when the first snow storm is rolling in. I had most of the ingredients on hand – used whole milk versus heavy cream and green chili sausage in place of sweet italian.
Ingredients
- 1 pound italian hatch chile cheese sausage, casings removed
- 3–4 large gold potatoes, diced into 1/2 inch cubes
- 5 cloves of garlic
- 1 large white onion
- 1/2 teaspoon crushed red pepper flakes
- salt and pepper
- 6 cups chicken bone broth
- 1 teaspoon arrowroot powder
- 3 cups kale, chopped small and massaged
- 3/4 cup whole milk
- 1 teaspoon white wine vinegar
- 3–4 pieces of bacon cut into small pieces
Instructions
1. heat a large dutch oven on medium-high heat, add 2 tablespoons extra virgin olive oil. Add diced onion and garlic once pan gets hot and season with salt.
2. After the onions and garlic have cooked down, remove casings and add sausage to the pan in small pieces (you can break it up with a spoon).
3. Once the sausage is mostly browned, add in small potatoes and mix. You can make this soup in a shorter amount of time if you cut the potatoes smaller (think small enough to slurp on a spoon as a bite). Cook the sausage and potato mix for about 8 minutes until the potatoes are tender.
4. Add crushed red pepper flakes (add more if you like it spicy), salt, and pepper.
5. Add the chicken broth, bring the heat up to a high and increase soup to a boil. Once it’s boiling, cover with a lid, reduce to low, and simmer until the potatoes are tender and cooked through. I did this for about 45 minutes until we were closer to being ready to eat and everything was perfect!
6. Add the kale, milk (or heavy cream), and cook over medium heat until the kale welts and is tender. Add arrowroot powder to a small dish and whisk with water before adding to the soup (this will help things thicken up a bit). Just before serving add a teaspoon of white wine vinegar.
7. Serve with parm if you like – but it’s really not needed.
Notes
- The green chili sausage was such a fun spin on this classic – try it if you can find some outside of Colorado/the west! I get my sausage from Polidori @ the Pearl Street Farmers Market.
- I would usually use heavy cream or half and half to add a creaminess to the soup but I only had whole milk – it worked out!
- Arrowroot powder is just like corn starch – it’s a thickener that made the soup a lot creamier especially since I had a lighter dairy going in.