A creamy soup with Italian sausage, red potatoes, and kale.
Ingredients
20ounces Italian turkey sausage links, lean
1/2teaspoon crushed red pepper flakes
1teaspoon smoked paprika, ground
1large onion (diced)
5cloves garlic (minced or pressed)
6cups chicken broth
1teaspoon Italian seasoning
1 1/2pounds red potatoes (diced)
2cups milk, 1%
3ounces cream cheese, low-fat
3tablespoons all purpose flour
1/2teaspoon kosher salt
2tablespoons butter
3cups baby kale (chopped)
Instructions
1
Remove sausage from casings and crumble it into a large stockpot. Cook over medium heat and add red pepper flakes, smoked paprika, onion, and garlic. Saute until the sausage is fully cooked, drain if necessary.
2
Add the chicken broth and Italian seasoning, increasing heat to high, and bring to a boil. Add diced potatoes. Cover pot, and reduce to simmer. Cook potatoes until tender.
3
While the potatoes are cooking, place milk, cream cheese, flour, and salt in a blender. Blend until smooth.
4
In a small saucepan, heat butter over medium-low heat, then add the milk mixture and cook over medium heat until thick (it should resemble a thick cream soup or pudding).
5
When the potatoes are cooked, add the thickened milk mixture and chopped baby kale to the stockpot. Season with additional crushed red pepper flakes and kosher salt to taste.
