I could literally have soup every day of my life! I love it … broth soups or cream-based soups. Who am I kidding, I crave cream-based soups … and I even add butter! I never said this blog would be helpful to people looking to lose weight. Anyway, it was no surprise that as I was walking home from work tonight that my mind went to wishing I was eating a big bowl of soup.

So tonight I’m going to talk about probably what could be my favorite soup. You’ve probably had something really similar at a well known restaurant here in Minnesota. But let me assure you that my recipe was created simply by examining the soup in this particular restaurant and saying to myself .. “I can make this myself!” There are a few ingredients to this, but let me assure you it’s really another easy, quick meal to make if you were in a pinch and just happened to have the ingredients in your refrigerator.  Like many soups however, it tastes even better the next day! There is something about allowing time for the ingredients to marry together that really brings out the flavor. So, here is my version of this wonderful, hearty soup that served with bread makes a meal by itself.

Ingredients:

  • 1 pound spicy ground sausage
  • 2 strips of bacon-diced
  • 3/4 cup onion-diced
  • 2 garlic cloves-minced
  • 2 cups water
  • 2 cups chicken or vegetable stock
  • 3 medium potatoes-washed and sliced 1/8 inch thick
  • 2 cups fresh Kale-medium chopped
  • 1 cup heavy cream
  • 2 tbsp butter
  • 2 Bay Leaves
  • Salt and pepper to taste
  • 1/4 tsp Red Chili Flakes
  • Optional: Wondra Flour to thicken if needed.

Directions: Using a large stock pot, brown sausage and bacon until lightly browned. Add onion, garlic, Bay Leaves and Red Chili Flakes. Cook for about 2-5 minutes. Add water, chicken stock and potatoes. Cover and cook for 5 minutes. Add Kale – cover and cook for 15 minutes. Add the heavy cream, butter and  lower heat to simmer. Bring back to temp, then taste for seasoning. Add salt and pepper to your taste. If the soup appears to be too thin, I then sprinkle on some Wondra Flour and stir – allowing the soup to thicken before serving.