Potato Soup with Smoked Sausage and Kale


Serves: 10


1 Tbsp Flying Olive Butter Extra Virgin Olive Oil

2 Tbsp Flying Olive Garlic, Rosemary, or Thyme Extra Virgin Olive Oil or a Combination of Choice

1 medium onion, diced

3 garlic cloves, minced

1 pkg (13-14oz) smoked sausage (We use turkey sausage) sliced into ¼” rounds

4 cups kale leaves torn into bite-sized pieces

Freshly ground black pepper, to taste

1 sprig fresh rosemary

½ tsp dried thyme, or 1 ½ tsp fresh thyme

3 cups cubed potatoes

1 carton (32 ozs) low sodium chicken broth

2 cups milk (I used unsweetened soy milk)

Salt to taste


Add the EVOO of Choice to a large soup pot over medium-high heat. Heat until the olive oil shimmers. Add the diced onions and cook for 2-4 minutes until translucent. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the smoked sausage, kale, pepper, rosemary sprig, and thyme. Stir to combine. Bring to a boil and cook for 8 minutes, stirring occasionally. Stir in the potatoes. Add the chicken broth and soy milk and bring back to a boil.

Reduce and simmer for about 10-12 more minutes until the potatoes are fully cooked and tender., stirring occasionally. Remove from the heat. Taste for seasonings and add salt (be sure to taste as the sausage can be salty) and pepper as needed. Remove the rosemary sprig.

Ladle soup into bowls and serve. We love this soup with a piece of crusty, toasted bread to soak up the juice.

Submitted by Barb L.