Soup Season Isn’t Over Yet

Kale Potato Soup

March 6, 2014   24 Comments

March is one of those months that I wish would hurry up.

I live in Massachusetts and the snow is now brown. I am tired of putting on my snow boots, gloves, and hat. I am also tired of shivering.

What to do? Make more soup. The great thing about soup is that there are so many types to try. I love vegetable soups, cream soups, bean soups and when a reader shared this recipe – I had to try it.

This soup features kale. I have been working with kale for years now and I used to hate it. In fact, a section of my book is devoted to kale (I’m sure this fact will sell a ton of copies).

I must say that I have not enjoyed kale in a soup before I tried this one. I think it is because of the sausage – it balances the leafiness with meatiness. I used chicken sausage because it is lower in calories than pork sausage. You can find it next to the pork sausage in the butcher section of your supermarket.

It is filling (3 cups per serving) and the vitamins are off the charts (13% your daily value of iron, 102% of your daily value of vitamin A).

Don’t eat it because it is good for you – eat it because it tastes good. I love this soup.

What is your favorite soup?

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Chicken Sausage, Kale, & Potato Soup Recipe

Makes 4 servings, 3 cups per serving

1 pound chicken sausage (uncooked version), casing removed
2 teaspoons olive oil
1 small onion, chopped
3 cloves garlic, minced
6 cups chicken broth (low sodium)
1 pound potatoes (about 3 medium sized), cubed
1 large bunch kale, thick stem removed, chopped

Heat a large saucepan on medium high and add chicken sausage. Cooked until no longer pink and remove from pan with a slotted spoon.

Add olive oil, garlic, and onion and sauté until softened (about 3 minutes). If you find that the onion is sticking, use ¼ cup of water to loosen it.

After onion and garlic are cooked, add broth and potatoes. Bring to a boil and then lower to a simmer for 10 minutes. Add kale and cooked chicken sausage and simmer until potato and kale are tender. Serve hot.

203 calories, 5.6 g fat, 1.2 g saturated fat, 26.1 g carbohydrates, 3.2 g sugar, 13.0 g protein, 5.0 g fiber, 328 mg sodium, 5 Points+

Points values are calculated by Snack Girl and are provided for information only.
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First 20 Comments: [ see all 24 ]

Again. thanks for a wonderful soup. Here in CT we are afraid spring will NEVER come!
Does anyone have any ideas for a vegetarian version??
Thanks to all

on March 6, 2014

I love this kind of soup! I add a can of condensed skim milk to give it a "creaminess" like a healthy Zuppa Toscana. Also potatoes always seem bland to me without a ton of salt, so I add a bunch of pepper, paprika, parsley, chives, etc. to try to kick it up. This soup and kale chips are the only ways my kids will eat kale so far!

on March 6, 2014

I make a kale soup similar to this one but with canellini (white) beans and a few other veggies like carrots, and maybe a little red bell pepper (mine does not have potatoes). It can be vegetarian as is, or sometimes I add a little pre-cooked cajun style chicken sausage, sliced thin. Yum... think I'll make some next week!

Note: If you want to go really easy, but the bag of pre-chopped kale & add the whole thing - it will look like a lot, but it shrinks down.

on March 6, 2014

I must say that i never make soups that way and make soups for every day through summer and winter almost. i never add oil or fry, i never use store bought brothes. all one has to do is to throw in root vegetables, parsely and celery leaves, garlic and onion, let it cook for an hour, add bouliio cubes (powder) and that is the basis for all soups. on top of this one can add the rest of the things mentioned in the receip.

on March 6, 2014

This sound so good and I will be making this weekend. Also sounds like a soup for the crockpot as well. Think I'm going to try it that way.

on March 6, 2014

I'm clueless about kale, although I know it's good for you. Does anyone know if this would be good with spinach instead? My family will eat spinach but I'm not sure about the kale.

on March 6, 2014

We make a similar vegetarian soup. Sub the potatoes for a can of chickpeas and use spicy veggie sausage. We love Fieldroast Italian or spicy sausage.

on March 6, 2014

Ok, am I missing something? In a natural blonde so it's very normal.. Do you not put the sausage back into the sauce pan?

on March 6, 2014

@Karen -no, you didn't miss something -I did and I fixed it in the recipe. Thanks!
@Mrs. T. - Kale is considered the healthiest leafy green you can eat - it is less expensive than spinach and keeps for longer in the refrigerator. I say give it a try.

on March 6, 2014

I make a soup with chicken breast (cubed) potatoes, carrots broccoli and cauliflour. Add onion and seasonings to taste. very healthy.

on March 6, 2014

Is this really "3 Cups Per Serving"????

on March 6, 2014

I'm with Barbara, 3 cups? Awesome!

on March 6, 2014

I would say about a cup and a half per serving.

on March 6, 2014

Love soups and have found it is an excellent way to get vegetables in my diet.

on March 6, 2014

@ Mary Anne... From investigation(s) on the dreaded 'net', most sites indicate that cooking (most) vegetables (especially excessively) destroys a good portion of most of the beneficial nutrients in the individual ingredients. Apparently they get cooked out! In some cases, up to a 50% loss or better! Question would be, do they end up in as a constituent of the broth? Obviously raw or lightly steamed (cooked) veggies are best. A site like 'whfoods' details the best way to prep individual veggies. Having said all this... Absolutely love soup... now if only it could all be sodium-removed!

on March 6, 2014

We make a similar soup with kale and it is indeed delicious!For those interested in vegetarian, you could substitute white beans for the sausage or use vegetarian sausage--here is a spicy version:

on March 6, 2014

I love potato soup. I usually opt for potato & leek myself. But this recipe looks delicious - I'll have to give it a try some time :)

on March 6, 2014

Can't wait to try this with the meatless sausage that I have been using lately (and husband did not realize until I told him after he raved over it). Can't think of the brand but it comes in a white tube casing. Also comes in ground meat flavor, but I like the sausage better. I used it in a pasta dish for company with some Dalya cheese and they were surprised how good it was.

on March 6, 2014

You're tired of shivering? Join the club. It makes me sleepy just thinking how tired I am of shivering :)

on March 6, 2014

I live in Massachusetts too and I know how you feel. But this soup sounds really good. I may just make it and keep it all to myself. Good to have for lunch. Thanks for the great recipes!

on March 7, 2014

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