This soup does get a little bit spicy thanks to the hot Italian sausage as well as some red pepper flakes. I love this because it reminds me of the real deal from a restaurant, and don’t forget to serve it up with some breadsticks! A fresh garden salad is also a nice compliment to make this meal feel like your favorite indulgence. It’s a great way to keep your eating out budget low and you’ll don’t even have to do much! You can also tweak the calorie level by substituting half and half for heavy cream, but each bowl is only 513 calories, so why not indulge? This recipe serves six, perfect for a family dinner any weeknight.

 

Ingredients

1 lb. ground Hot Italian sausage

1 diced yellow onion

4 russet potatoes, peeled and cubed

2 cloves large garlic minced

32 oz. chicken stock

1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized

1 cup heavy cream

2 Tbsp. flour

Salt and pepper to taste

Pinch of red pepper flakes optional

Instructions

 

Heat large sauté pan over medium high heat and brown sausage.

Add minced garlic and stir to combine.

Drain off the grease and then add sausage and garlic to the bottom of slow cooker.

Add diced potatoes and onion, cover with chicken stock and water (if necessary) to completely cover potatoes and sausage.

Cover and cook on LOW for 5-6 hours or HIGH for 3-4 (potatoes should be soft).

Whisk together heavy cream and flour until well mixed. Pour into slow cooker, add kale and stir to combine.

Cover and cook on HIGH for 30 minutes until soup has thickened slightly.

Taste, season according to your tastes, and serve.

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Quick tip: If this soup is too hot for your tastes, you can always substitute mild Italian sausage and adjust the heat with more or less red pepper flakes.

Recipe and image courtesy of The Chunky Chef