Potato Kale Soup

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2 Servings
Calories: 359kcal

Ingredients

  • 1 tbsp Extra-virgin olive oil plus more for drizzling
  • 1/4 cup Celery diced, use leaf tops for garnish
  • 3 cloves Garlic chopped
  • 2 tbsp Red onion diced
  • 4 oz Ground Italian Turkey Sausage
  • 3 cups Chicken broth
  • 2 medium Potatoes peeled and diced small
  • 2 cups Kale chopped
  • 2 tbsp Butter
  • 6 Crackers
US Customary - Metric

Instructions

  • Heat the oil in a pot on medium heat. Once hot, sauté the celery, garlic, and onion until soft. Crumble in the sausage and brown well while breaking it up into smaller pieces.
  • Stir in the chicken broth, potatoes, and kale. Season well with salt and pepper, bring to a simmer partially covered with a lid. Simmer until the potatoes are soft. Melt in the butter and season with salt and pepper to taste.
  • Optional: using a immersion blender give the soup quick pulses (5 to 10 or as needed) to break up some of the potato and kale and bring a creaminess to the soup. Try not to over puree the soup or puree it entirely.
  • Serve with crackers. Garnish with celery leaves.

Notes

Adjust the portions as needed to batch cook for use later in the week.

Nutrition

Calories: 359kcal | Carbohydrates: 19g | Protein: 14g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 2033mg | Potassium: 802mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7189IU | Vitamin C: 125mg | Calcium: 166mg | Iron: 8mg

Potato Kale Soup

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2 Servings
Calories 359 kcal

Ingredients
 
 

  • 1 tbsp Extra-virgin olive oil plus more for drizzling
  • 1/4 cup Celery diced, use leaf tops for garnish
  • 3 cloves Garlic chopped
  • 2 tbsp Red onion diced
  • 4 oz Ground Italian Turkey Sausage
  • 3 cups Chicken broth
  • 2 medium Potatoes peeled and diced small
  • 2 cups Kale chopped
  • 2 tbsp Butter
  • 6 Crackers

Instructions
 

  • Heat the oil in a pot on medium heat. Once hot, sauté the celery, garlic, and onion until soft. Crumble in the sausage and brown well while breaking it up into smaller pieces.
  • Stir in the chicken broth, potatoes, and kale. Season well with salt and pepper, bring to a simmer partially covered with a lid. Simmer until the potatoes are soft. Melt in the butter and season with salt and pepper to taste.
  • Optional: using a immersion blender give the soup quick pulses (5 to 10 or as needed) to break up some of the potato and kale and bring a creaminess to the soup. Try not to over puree the soup or puree it entirely.
  • Serve with crackers. Garnish with celery leaves.

Notes

Adjust the portions as needed to batch cook for use later in the week.

Nutrition

Calories: 359kcalCarbohydrates: 19gProtein: 14gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 60mgSodium: 2033mgPotassium: 802mgFiber: 1gSugar: 3gVitamin A: 7189IUVitamin C: 125mgCalcium: 166mgIron: 8mg
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