Ingredients

The following ingredients have 4 Servings
  • 1 lb ground hot sausage
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon flour
  • 2 cartons (32 oz each) Progresso™ chicken broth
  • 6 Russet potatoes
  • 1 cup heavy cream
  • 6 cups torn kale pieces

Instruction

  • In a large soup pot over medium heat, add the sausage. Cook until the sausage begins to brown, crumbling it up with a wooden spoon.
  • As the sausage cooks, wash the potatoes and cut each in half lengthwise. Slice into ¼-inches slices.
  • When sausage is broken and beginning to brown, add onion and garlic to the pan and continue cooking until the sausage is cooked through and the onions are translucent.
  • Sprinkle flour over the mixture and stir to combine thoroughly. Then stir in the chicken broth. Bring to a boil.
  • Once soup is boiling, add potatoes to the pot. Cook for 20 minutes or until potatoes are fork tender.
  • Reduce heat to low and stir in the heavy cream and kale. Cook for 5 minutes, stirring occasionally. Serve warm.