Smoke Sausage, Kale & Potato Soup
A warm, spicy, smokey soup with wonderfully comforting flavors.
Ingredients
- 14 ounces smoke andouille sausage, sliced
- 1 large yellow onion, chopped
- 4 cloves of garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chicken stock
- 4 large yukon gold potatoes, cubed
- 6 ounces kale, stems removed, leaves chopped
- 1/4 cup heavy cream
- 1/4 cup parmesan, finely shredded
Instructions
- Place the sliced smoked andouille sausage into a large pot or dutch oven and place over medium high heat
- Cook until the sausage is browned, transfer the sausage onto a plate and set it aside for now
- Reduce the heat to medium and add 1 chopped yellow onion into the pot
- Cook for 5 minutes, stirring occasionally
- Add 4 minced garlic cloves, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of onion powder, 1 teaspoon of chili powder, 1/2 teaspoon of red pepper flakes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper in with the softened onions and stir to combine
- Add 6 cups of chicken stock and bring the soup to a simmer
- Once the soup is simmering, add 4 cubed yukon gold potatoes and cook covered for 15 minutes or until the potatoes are fork tender
- Reduce the heat to medium low
- Add the browned sausage, 6 ounces of chopped kale, 1/4 cup of heavy cream and 1/4 cup of finely shredded parmesan
- Cook uncovered for 2-3 minutes
- Serve garnished with additional shredded parmesan and crusty bread