Creamy Sausage Soup
If I’m being honest, the only bad thing about this recipe is that it doesn’t make enough for leftovers (at least for my family size). So don’t be afraid to double the recipe!
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Servings: 1
Ingredients
- 1 pound regular sausage Italian sausage if you like spice
- 1 medium white/yellow onion diced
- 1 clove garlic minced
- 5 cups chicken stock or broth
- 1/2 tsp salt
- 1/4 tsp pepper less if you're using Italian sausage
- 1 1/2 cups finely chopped cauliflower
- 1 1/2 cups small yellow or red potatoes cut into 1/2 inch cubes
- 1 cup heavy cream
Instructions
- In a medium soup pot, combine onion and sausage. Cook over medium-high heat until onion is translucent and sausage is cooked through, breaking up all chunks.
- Add minced garlic and stir for about one minute. Then add potatoes, cauliflower, broth, and seasonings.
- Cover and let simmer on medium to medium-low heat for about 10-15 minutes. Add the kale and let cook until wilted.
- Add heavy cream at the very end so the cream doesn’t curdle.
Notes
Option: you can skip the cauliflower and double the potatoes, or vice versa