1 pound Italian sausage (mild or hot) ground
2 large diced potatoes (whatever you have in hand) about 2 cups or a little more
1 medium onion diced
3 garlic cloves minced
1/2 red pepper chopped
3 cups kale
4 cups chicken stock
2 1/2 cups 2% milk
4 tbsp butter
3 tbsp flour
1 tbsp red pepper flakes
1/2 tsp fennel seeds (not a must but yum)
Salt and pepper to taste
First brown the sausage until cooked then place into bowl and set aside. Then to skilled drizzle with olive oil and add diced onions and garlic and sweat until soft then add the peppers. Drop in butter and flour and stir until a thick Rue. Immediately add chicken stock 1 cup at a time until the flour mix is smooth with broth. Add in potatoes, cooked sausage and-seasonings. Bring to a boil and boil for 7 minutes to soften diced potatoes. Then add in kale and milk, bring to a simmer. Salt and pepper to taste and serve with crusty herb toast and Parmesan cheese! Enjoy!
This is a perfect soup to freeze for later if you have left overs!