Ingredients
Scale
- 1 pound ground hot Italian sausage
- 1 tablespoon minced fresh garlic
- 1 medium chopped yellow onion
- 4 medium diced russet potatoes
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
- 4 cups chicken broth
- water, as needed
- 1 bunch kale, stems removed and torn into bite-sized pieces
- ¾ cup heavy whipping cream
- ¼ cup shredded Parmesan cheese, for topping (optional)
Instructions
- In a skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes.
- Add onion and garlic and cook for an additional 2-3 minutes or until onion begins to turn translucent. Drain grease from skillet.
- In a 6-quart slow cooker (or larger), add cooked sausage, garlic, onion, and potatoes. Season with salt and pepper, to taste. Pour chicken broth over ingredients, ensuring potatoes are covered; if needed, add up to 2 cups water to cover potatoes. Stir well.
- Cover slow cooker and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
- Remove lid and add kale and heavy whipping cream. Stir to combine.
- Cover slow cooker again and cook on HIGH for an additional 30 minutes.
- Ladle soup into bowls and garnish with Parmesan cheese (optional).
- Serve as desired.
Notes
- Prevent cream curdling by adding it at the end.
- Cook time varies: LOW for 5-6 hours or HIGH for 3-4 hours.
- Store leftovers in the fridge for up to 3 days.
- Freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg