CREAMY POTATO-KALE SOUP WITH FENNEL SEED & OPTIONAL SAUSAGE

Creamy Potato-Kale Soup with Fennel Seed & Optional Sausage image

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 14

2 teaspoons olive oil
1 medium yellow onion (diced)
1 stalk celery (diced (about 1/3 cup))
1 1/2 teaspoons fennel seeds
2 medium cloves garlic (minced)
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
6 cups low-sodium vegetable broth
1 pound Yukon gold potatoes (sliced)
1 pound red potatoes (sliced)
1/2 bunch kale (cut into ribbons (about 4 cups))
1/2 cup heavy whipping cream
Additional salt and pepper to taste
1/2 pound hot Italian sausage links or chicken sausage links (sliced)

Steps:

Add olive oil to a large soup pot over medium heat. Add the onion, celery, and fennel seed. Cook, stirring occasionally, until vegetables have softened, about 5 minutes.
Add the garlic, salt, and thyme, and cook, stirring, for another minute.
Add the vegetable broth and potatoes. Increase heat to medium high and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
Stir in the kale and the heavy whipping cream and let simmer, uncovered, for another 10 minutes until the kale is tender. Taste and add additional salt and pepper if desired.
Meanwhile, if adding sausage to half, set a medium pot over medium heat. Splash with a touch of olive oil and brown the sausage. Once the sausage has browned, transfer 3 cups of the soup to the pot with the sausage. Stir gently and simmer for another minute or two.
Serve.