Sausage and Kale Soup


- 8 c. chicken stock (2 cartons)

- 1/2 c. fat free half & half 

- 1/2 c. heavy cream

- 6 small or 2 large red potatoes

- 4 c. chopped kale (1 bunch)

- 1 lb. andouille sausage (or spicy Italian)

- 1 t. salt

- 1/2 t. black pepper

- 1/4 - 1/2 t. crushed red pepper flakes


1. In a skillet over medium-high heat, saute the sausage. You can either remove the casing and crumble the sausage, or cook in links, then cut into slices. I've tried it both ways, and they both rock!

2. In the meantime, combine chicken stock, half & half, and cream in a large soup pot over medium heat.

3. Slice the potatoes into 1/4" thick slices. Halve smaller potatoes, or quarter larger ones. Add to the soup.

4. Chop the kale and add to the soup.

5. Add sausage and spices to soup. Bring to boil, then reduce heat, cover, and simmer for 1 hour, stirring occasionally.