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Ground italian sausage with potatoes, kale, and freshly grated parmesan in light broth.
Turkey Sausage Potato Soup
5 russet potatoes – scrubbed and thinly sliced
1lb of thawed seasoned turkey sausage – Italian or spicy
5 slices of cooked bacon – break into small bits
9 stalks of kale – largely chopped – leaf only
4 minced garlic cloves
1 diced onion
½ cup of heavy cream
1/3 cup of fresh grated parmesan
8 cups of chicken stock
or 3 cubes of chicken bouillon
2 tablespoons of dried parsley flakes
3 tablespoons of olive oil
1 teaspoon of onion powder
1 teaspoon of garlic powder
½ teaspoon of salt
1 teaspoon of freshly ground black pepper
2/3 pot of water
Turn on stove to high and add olive oil to a large 8 quart pot. Toss in garlic and stir for 10 seconds. Turn down heat to med-high then add the sausage and break into small pieces while cooking. After 5 minutes, add onion, bacon, salt, pepper, parsley, and cook sausage mixture until cooked, about 5 minutes. It’s okay to have some browning at the bottom of the pot; this will give the soup more flavor and color. Fill water up to the pot 2/3’s of the way and then add chicken stock or bouillon and bring to boil. Add potatoes and bring it back to a boil. Turn down heat to low-med to simmer for 20 minutes. Bring back to a boil and add the parmesan cheese. Turn off heat. Add the kale and cream. Ladle into bowls and top with more parmesan cheese.

Servings: 15

Nutritional information per serving

No nutrition information available

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