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Friday, October 13, 2017

Creamy Sausage, Potato & Kale Soup

This soup is one of our family's favorites- creamy with a little kick. Perfect for when temperatures start dropping. I like to use Aidells brand Andouille sausage in this but if you would like to make it Whole 30 compliant just sub for their chicken apple sausage or another compliant sausage. Feel free to make it your own- throw whatever greens or veggies or meat you have on hand in- can't mess this one up!


1 package sausage (see note above) sliced thinly
2 TBS Ghee (or butter)
2 TBS Olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, chopped
1 tsp. salt
1/2 tsp paprika
1/4 tsp cayenne
6 cups bone broth or chicken stock
4 russet potatoes, peeled and diced
1 cup chopped kale or torn into small pieces
1/4 cup coconut milk
1/2 lemon, juiced


Cook sausage in a large stew pot or ceramic pot for 2-3 minutes on high heat to render fat. Remove sausage and set aside. Turn heat down to med-high. Add ghee & olive oil, onion, carrot, celery, salt and spices. Cook 5-7 minutes until soft. Add bone broth and potatoes and bring to a boil. Once boiling turn down to medium and cover. Cook 20-30 minutes until potatoes are tender. Using a immersion blender, blend soup leaving some veggie chunks. Place back on heat, add in the kale and cover for 10 minutes until the kale wilts. Stir in coconut milk and lemon juice and serve.

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