Ingredients
- 1/2 pound bulk pork sausage
- 1 medium onion, finely chopped
- 2 teaspoons chicken bouillon granules
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 2 medium red potatoes, cut into 1/2-inch cubes
- 2 cups sliced fresh kale
- 3 cups 2% milk
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
- 1/4 cup cold water
Instructions
Step 1: Brown sausage
In a large stockpot, brown the sausage over medium heat for 4-6 minutes or until no longer pink. As the sausage cooks, break it up into crumbles. When the sausage is brown, remove it from the pot to a towel-lined plate to drain. Leave about 1 tablespoon of fat in the stockpot.
Step 2: Saute onions
To the same pot with the reserved fat, add the finely chopped onion and saute until soft and translucent, about 5-7 minutes. Return the sausage to the pot.
Step 3: Add seasonings, potatoes and kale
Next, add the chicken bouillon granules, garlic powder, pepper, cubed red potatoes and fresh kale to the pot. Stir to combine.
Step 4: Stir in milk and cream
Slowly pour in the milk and heavy cream and bring the mixture to a boil. Then, reduce the heat and let the soup simmer, covered, for 10-15 minutes or until the potatoes are tender.
Note: If you don’t have heavy cream in your fridge, try these heavy cream substitutes.
Step 5: Thicken with cornstarch
While the soup simmers, whisk 1 tablespoon of cornstarch with 1/4 cup of water together until smooth. Once the potatoes are tender, stir the cornstarch mixture (“slurry”) into the soup. Cook for 1-2 minutes or until the soup thickens. Serve immediately.