Preparation time: 10 minutes I Cook time: 30 minutes I Servings: 4 I WW Points Plus: 6
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
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.
Use 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.
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.
Add the diced onion and cook until soften about 3-5 minutes. Stirring often.
Slowly add in the kale one small bit at a time until it has wilted. Season with salt and pepper.
All the sliced potatoes.
Add the cooked sausage.
Then the chicken broth.
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.
Reduce the heat to low heat and slowly add in the milk, stirring constantly.