Ingredients1 h 30 m servings 351
- Melt butter in a stockpot over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk chicken broth and water into the roux, and bring to a simmer over medium heat. Add onion, garlic, thyme, bay leaves, and sage; cook until the mixture has thickened onions are tender, 10 to 15 minutes.
- Meanwhile, heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a paper towel-lined plate to remove excess grease.
- Add sausage, potatoes, kale, and mushrooms to the stockpot. Simmer until potatoes are tender, about 45 minutes. Add half-and-half and season with salt and pepper.
- Cook's Note:
- Sometimes I end up throwing another 2 or 3 tablespoons of butter in the soup and sometimes 2 more tablespoons of flour to make it a little thicker. You can also throw in another tablespoon of sage, I think that it makes it taste good.
Per Serving: 351 calories; 26.5 16.9 13.6 69 1070 Full nutrition
ReviewsRead all reviews 4
This was so good! I did add an extra can of chicken broth once all ingredients had been added. Otherwise, I followed instructions exactly. So simple and delicious!
This soup was by far my favorite of the year. I actually substituted 3/4 C. uncooked wild rice for the potatoes and it was amazing!
I made some modifications Along the way but it was a great soup. I added two more cups of chicken broth, I used 2/3 of a pound of chicken sausage and 2/3 of a cup of half-and-half. I also use ...