1/2 lb sausage, crumbled (we love Sue Gregg's breakfast sausage recipe. This recipe is similar.)
2 TBS butter
1 large onion, chopped (or pureed for the picky kids)
1 large onion, chopped (or pureed for the picky kids)
4 heads garlic, minced
8 c. chicken broth
4 large cubed (about 1/2") potatoes, skin on (approx 3-4 cups)
3 TBS cornstarch
4 c. chopped fresh kale, bite size
4 c. chopped fresh kale, bite size
1 c. cream
1 tsp salt
1/4 tsp pepper
crushed red pepper
1 tsp salt
1/4 tsp pepper
crushed red pepper
shredded parmesan
Cook sausage. Meanwhile, heat butter in large pot. Saute' onion & garlic till soft and translucent. Add chicken broth and cubed potatoes. Simmer about 20 minutes until potatoes are soft.
Cook sausage. Meanwhile, heat butter in large pot. Saute' onion & garlic till soft and translucent. Add chicken broth and cubed potatoes. Simmer about 20 minutes until potatoes are soft.
Gently mash the potatoes with a potato masher, but not too much. In a cup, combine cornstarch and a little water. Pour into soup while stirring with a whisk to thicken the soup. Add more if needed to get the thickness you want. Season with salt and pepper to taste. You can add 1/4tsp crushed red pepper now too, if desired.
Last of all, add kale, sausage and cream, heat through. Serve with shredded parmesan cheese and let everyone add their own crushed red pepper as desired.
Last of all, add kale, sausage and cream, heat through. Serve with shredded parmesan cheese and let everyone add their own crushed red pepper as desired.