Sausage, Kale and Potato Soup -- inspired by Olive Garden

Inspired by one of the soup offerings at the Olive Garden, Barry came up with his own version . . . using kale from our fall garden.

Sausage, Kale and Potato Soup

4 potatoes, roughly peeled

 6 to 8 cups of pork stock (made by mixing about 1 Tbsp. pork concentrate with 6 to 8 cups water)

About 2 tablespoons olive oil

1 ½ medium onions, finely diced

2 garlic cloves, minced

1 lb. ground sausage

½ cup all-purpose flour, depending on preferred thickness of soup

1 teaspoon chopped oregano (or about ½ tsp. dried)

1 teaspoon fresh thyme leave (or about ½ tsp. dried)

½ to 1 teaspoon dried Italian seasoning

Kosher salt and pepper to taste

2 handfuls cleaned and chopped kale 

1. Dice potatoes.
   
2. Add to ham stock and cook just until potatoes are almost tender.

   

   Above: The pork base Barry uses to make the stock.
   Below: Potatoes cooking in pork stock.

   
3. Meanwhile, sauté diced onions in the olive oil; add garlic near the end.

   

   Diced onions ready to sauté.

4. Add sausage to onions and garlic. Cook until meat loses pink color; stir to break up meat as it cooks.
   
5. Stir in flour and cook for a few minutes to get rid of flour taste.
   
6. Add seasoning + salt and pepper to taste.
7. Add kale.
   
8. Slowly add ham broth and then potatoes; cook to meld flavors. Check for seasonings and adjust as needed. Add more broth if a thinner soup is preferred.
   
   
   

Recipe without photos . . .

Sausage, Kale and Potato Soup

4 potatoes, roughly peeled 

 6 to 8 cups of pork stock (made by mixing about 1 Tbsp. pork concentrate with 6 to 8 cups water)

About 2 tablespoons olive oil

1 ½ medium onions, finely diced

2 garlic cloves, minced

1 lb. ground sausage

½ cup all-purpose flour, depending on preferred thickness of soup 

1 teaspoon chopped oregano (or about ½ tsp. dried)

1 teaspoon fresh thyme leave (or about ½ tsp. dried)

½ to 1 teaspoon dried Italian seasoning

Kosher salt and pepper to taste

2 handfuls cleaned and chopped kale  

1. Dice potatoes.
2. Add to ham stock and cook just until potatoes are almost tender.
3. Meanwhile, sauté diced onions in the olive oil; add garlic near the end.
4. Add sausage to onions and garlic. Cook until meat loses pink color; stir to break up meat as it cooks.
5. Stir in flour and cook for a few minutes to get rid of flour taste.
6. Add seasoning + salt and pepper to taste.
7. Add kale.
8. Slowly add ham broth and then potatoes; cook to meld flavors. Check for seasonings and adjust as needed. Add more broth if a thinner soup is preferred.