This is such a rich and hearty soup! My husband used to say that soup was for sissies, but even he can fill up on this. I use deer sausage in this recipe because my husband processes it himself so we always have tons to use up. If you don’t have deer sausage, look for a smoked sausage that’s free of nitrates and sugar.
Sausage, Potato, and Kale Soup
2 lbs smoked sausage, cut into ¼” thick slices
4 cloves of garlic, minced
2 large carrots, sliced
2 celery ribs, sliced
1 large Spanish or yellow onion, sliced
2 large russet potatos, peeled and chopped
12 oz baby kale
10-12 cups chicken broth
salt, if needed
Heat large soup pot over medium-high heat and brown the sausage for about 5 minutes. Transfer sausage to a paper lined plate with a slotted spoon. Leave about 2 T of the fat in the pot, add olive oil if necessary.
Add garlic, carrot, celery, and onion to the cooking fat in pot and saute over medium heat until soft. Add kale and cook until slightly wilted. Add broth and potatoes and bring to a boil for a few minutes.
Add cooked sausage, lower the heat to simmer and cook uncovered until everything is soft. Usually takes a couple of hours. I like cooking until potatoes basically disintegrate. Taste to see if you need to add the salt before serving.
*Depending on your sausage, whether already cooked or not, fatty or not, you may want to add during last 5-10 minutes of cooking to avoid over-drying.