Ingredients5 h 53 m servings 447 cals
- 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 g fat; 42.3 g carbohydrates; 15.8 g protein; 78 mg cholesterol; 1275 mg sodium. Full nutrition
ReviewsRead all reviews 8
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...
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. ...
Just like Olive Garden only with more potatoes. My all time favorite soup
So yummy but don't accidentally make with ground pork (and have to add all the sausage seasonings) like I did!
Made this for a Friday evening meal on a chilly evening. It was amazing and tasted just as good as the restaurant chain that serves it!! We followed the directions to the T and it was SPICY and ...