Description
Try a bowl of this hearty chicken, kale, and potato soup with savory Italian chicken sausage, fresh fennel, and a buttery creamy broth.
Ingredients
Units
Scale
- 1 lb Italian chicken sausage
- 4 ounces unsalted butter
- 1 large onion, diced
- 1 head of fennel, diced
- 1 carrot, diced
- 2 tsp minced garlic
- 1.5 lbs Yukon gold potatoes, 4-5 potatoes, large dice
- 1 1/2 to 2 quarts chicken broth/stock (SEE NOTE)
- 1 cup heavy whipping cream
- 3-4 ounces chopped kale, about half a bundle
- 1 teaspoon salt, more to taste
- 1 teaspoon black pepper
Instructions
- Warm a large pot on the stove over medium heat. Add the Italian chicken sausage and cook until it has fully browned. Remove the sausage from the pot with a slotted spoon, leaving any fat or grease behind.
- Melt 1 stick (4 ounces/1/2 cup) of unsalted butter in the pot and add the diced onion, fennel, carrot, and garlic. Season with one teaspoon of salt and one teaspoon of pepper. Cook, stirring occasionally, until the vegetables have softened and started to brown.
- Add in the potatoes and chicken broth (SEE NOTE) and bring to a boil. Lower the heat to a heavy simmer for 10 minutes, then add the kale and simmer for 5 more minutes.
- When the potatoes are soft enough to pierce with a fork, stir in the heavy whipping cream and taste for salt, seasoning with more if needed. (I added two teaspoons of salt in total.)
- Serve immediately with a crunchy green salad or a hunk of buttered bread.
Notes
Chicken broth - Depending on the size/amount of diced potatoes and your personal preferences, you can use more or less broth. I like a brothy soup so I tend to add 6-7 cups total.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove-top
- Cuisine: American
