Ingredients5 h 53 m servings 447
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain and discard grease.
- Place potatoes in a slow cooker (such as Crock Pot(R)). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours.
- Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.
- Cook's Note:
- You can also cook on High for 3 to 4 hours.
Per Serving: 447 calories; 24.8 42.3 15.8 78 1275 Full nutrition
ReviewsRead all reviews 15
Love it!!! Super easy to make. Felt like I could have cut the potatoes a little smaller, and added more salt. Took 5.5 hours on low in crockpot, this may have been because of the potato size. My...
I made as directed using turkey sausage. My soup (potato consistency) was near done on low after 3 -1/2 hours. I used a 1/2 of a very large bag of chopped kale and it took 35+ minutes to soften ...
Great recipe and yummy. Here are the changes I made, used Swiss Chard. as I had on hand. Replaced the sausage with Turkey sausage, replaced the cream (who needs the fat) with 1 cup of 2% milk. ...
I substituted ground Italian pork sausage and it was fantastic! I probably added more onion, garlic and kale as well. Family and friends were impressed. Can’t wait to make it again.
I decided not to use the cream at the end and it still turned out amazing!
Best soup EVER!!! I made exactly like the recipe...except, I’m from the South...so I hade to add a “lil butta (butter)! So delicious!!! Better than “OG!”