Sausage, Kale & Potato Soup

Preparation time:  10 minutes    I   Cook time:  30 minutes    I   Servings: 4    I    WW Points Plus: 6

Ingredients
2 spicy sausage links
1/2 yellow onion, diced
1 russet potato, sliced
1 garlic clove, minced
2 large handfuls (or more) raw kale
32 oz. chicken stock
1/4 tsp crushed red pepper flakes
1/4 tsp dried thyme
3/4 cup fat free milk
1/4 cup carrots, diced
1 Tbsp unsalted butter

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Use a knife and slice the sausage link lengthwise so that the casing is broken.  Heat a heavy bottom pot or dutch oven over medium high heat.  Remove the sausage from the casing and  add to the heated pot.  Discard the casings.

IMG_2275Use a wooden spoon to break up the sausage and ensure even cooking.  Stir until browned then pour sausage and any acquired grease onto a separate plate or bowl.  Use a paper towel to blot the sausage to remove excess grease.

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In the dutch oven, reduce heat to medium and add the butter.  Using the wooden spoon, scrap the bottom of the pot continuously while the butter melts.

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Add the diced onion and cook until soften about 3-5 minutes.  Stirring often.

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Next add the carrots, garlic, thyme and red pepper flakes.  Cook an additional 2 minutes.IMG_2287 IMG_2288 IMG_2292

Slowly add in the kale one small bit at a time until it has wilted.  Season with salt and pepper.

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All the sliced potatoes.

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Add the cooked sausage.

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Then the chicken broth.

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Stir completely and bring to a boil.  Reduce heat to a simmer.  Allow soup to simmer for about 20 minutes or until carrots and potatoes have softened.

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Reduce the heat to low heat and slowly add in the milk, stirring constantly.

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Serve.

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enjoy.