Smoky Sausage and Potato Soup.
Equipment
- large dutch oven
Ingredients
- 6 slices uncured bacon cut into 1/4 inch pieces using kitchen scissors
- 1 sweet onion diced onion
- 1 pound kielbasa style sausages sliced into 1/4 inch rounds
- 4 cloves garlic, minced
- 1 bunch curly kale or dinosaur kale taken off the stem and chopped
- 3 gold potatoes washed and cut into 1 inch chunks
- 2 teaspoons smoked paprika
- salt and pepper to taste
- 5 cups chicken broth or chicken bone broth
- 1/2 cup heavy cream or 1 can coconut milk
- parmesan cheese, freshly grated optional for serving
Instructions
- In a large dutch oven over medium heat, add the cut up bacon and sauté for 5 minutes.
- Next, add in the diced onion and sliced kielbasa sausage and continue cooking for 5 more minutes, or until everything is golden brown around the edges.
- Add the minced garlic and sauté for 1-2 minutes longer. Now add in the chopped kale and chunks of potatoes. Season the soup with salt, pepper, and smoked paprika. Stir everything together and mix well.
- Add in the chicken broth, and simmer the soup for 15-20 minutes or until the potatoes are tender.
- Once the potatoes are fork-tender, add in the heavy cream and let the soup cook for 5 minutes longer. *I like to give the potatoes a mash with a spoon or ladle to help thicken the soup and create the perfect potato soup consistency.Serve warm with a sprinkle of parmesan.