1 pound ground Italian sausage hot or mild
1 tablespoon butter
1 small yellow onion diced
1 teaspoon hot sauce
1 teaspoon soy sauce can sub Worcestershire sauce
3 tablespoons flour
5 cups chicken broth
1 cup heavy cream
3-4 small russet potatoes about 1 lb.
3 cups kale roughly chopped
Seasonings
1 teaspoon EACH: mustard powder, dried parsley
½ teaspoon EACH: dried oregano, dried basil
1 Pinch of red pepper flakes optional
For Serving
Grated Parmesan
Roughly Chopped Bacon
Cook and crumble the sausage in a large soup pot over medium heat until cooked through, about 10 minutes. Reserve 1 tablespoon drippings and set the sausage aside. (1 additional tbsp. butter can be used if you don’t have drippings.)
Add the drippings and butter to the soup pot and add the onions. Cook over medium heat until softened, about 5 minutes. Add the garlic, hot sauce, soy sauce, and seasonings and cook for 1 more minute.
Add the flour and stir continuously for 2 minutes, until the raw flour smell is gone.
Add the chicken broth in small splashes, stirring continuously. Add the heavy cream in the same manner. Bring to a boil, then reduce to a simmer.
Clean the potatoes and pat them dry. Cut them in half lengthwise, then cut into 1/4-inch slices. Add the potatoes to the soup along with the cooked sausage.
Simmer for 10 more minutes, or until the potatoes are nearly fork-tender. Stir in the kale and simmer for 5 more minutes.
Transfer to serving bowls and garnish with red pepper flakes, grated Parmesan, and/or chopped bacon. Serve!
Slow Cooker Method:
Note: Flour is not used for the slow cooker method.
Follow steps 1 & 2 as outlined in the stovetop method. Transfer everything to the Crock Pot except for the heavy cream, potatoes, and kale.
Cook on LOW for 5-6 hours or on HIGH for 3-4.
Add the potatoes during the last 45 minutes. Cook until fork tender but not overcooked.
Flip the heat to low, if not it’s not already. Slowly stir in the heavy cream, followed by the kale. Let it heat through for 5 minutes, then serve!
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