POTATO KALE SOUP

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Potato Kale Soup image

Thought about calling this Kiss the Cook soup, b/c after tasting hubby hugged me and told me how lucky he was to have me. LOL!! Whenever I have a huge amount of kale leftover, I freeze it raw -- chopped--in one quart zip locks for a different day and works great for my next batch of soup. Estimate that 4 cups of kale equals 4 ounces and that one sausage link equals 4 ounces.

Provided by WiGal

Categories     Greens

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

4 cups kale
3 slices turkey bacon
10 ounces Italian sausage or 10 ounces ground turkey
1/2 cup onion, minced
4 garlic cloves, minced
5 large russet potatoes, unpeeled cubed
46 ounces sodium-free chicken stock
1 1/2 teaspoons fennel seeds, crushed
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
3 tablespoons half-and-half (optional)

Steps:

  • Wash and dry kale.
  • Microwave bacon until crisp, set aside until end.
  • In Dutch oven, sauté sausage and onion until sausage is brown, remove grease.
  • Add garlic, potatoes, stock, fennel, black pepper, and red pepper flakes, bring to low boil, cover, and cook until potatoes are done, about 20 minutes.
  • Meanwhile, remove ribs of kale and chop.
  • Lower burner to low, remove with slotted spoon about 2 cups potatoes, roughly mash with fork, and stir back into pan.
  • Stir in chopped kale, simmer about 4 minutes-- we like kale a bit chewy.
  • Add half and half.
  • Stir in crumbled bacon, serve.
  • NOTE: If freezing, hold off on half and half, add later. You can also put hot soup into bowl and add a tablespoon at a time of the half and half to each bowl. Haven't tried yet in crockpot but assume it would work fine.

Nutrition Facts : Calories 449.6, Fat 15, SaturatedFat 5.1, Cholesterol 33.2, Sodium 694.3, Carbohydrate 62.6, Fiber 8.2, Sugar 3.5, Protein 18.1

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