Easy, creamy, 10-Ingredient, Whole30 compliant Roasted Potato, Sausage and Kale Soup. A hearty, comforting soup that is ready in 30-minutes start to finish.
For about the last week.. it's been VERY Fall-like around Kentucky.
Not exactly the picturesque type situation that's depicted in Starbucks ads (it's been raining NON STOP), but non-the-less.. temperatures have dropped and are now hanging out in the comfortable lower 70's. This 38-week pregnant lady isn't complaining!! Being pregnant is HOT!
Not only have the temperatures dropped, but the constant rain has made photographing food (aka.. working) almost impossible. I depend on natural light for my photographs. Soooooo... I've had some extra time on my hands. Joe would probably argue too much.... buuuuuuut, I'm soaking it up while I can. Things are about to get crazy around here!
When I'm bored.. I cook. This week I've been all about stocking up freezer-friendly soup options to have on hand for when baby arrives. Personally I could eat soup for lunch daily, but Joe likes a little more substance (read MEAT) so I've also been working on some freezer-friendly quesadillas to have on hand as an accompaniment (recipe coming soon).
I've made 4 different soup varieties thus far.. but today's recipe is my hands down favorite. Friends, let me introduce you to Roasted Potato, Sausage and Kale Soup.
This soup is nourishing, hearty, warm, comforting and full of fall veggies and leafy greens. The soup has a definite garlic-y flavor and the perfect amount of creaminess from a potatoes + blender situation. Best part, it comes together in less than 30 minutes and uses basic ingredients.
The soup is seriously simple to make. The most challenging step is the chopping, which can be a bit of a pain. If you're looking to make the soup on a busy weeknight, then let me offer a couple of easy shortcuts:
- Purchase pee-wee potatoes. I've seen these more and more in the stores lately. They are a little bigger than marble size and are much easier to chop up than full potatoes.
- 3 words.. pre-washed baby kale. You can absolutely use the regular, but skipping on washing, de-stemming and chopping can definitely save you a bit of time.
Time Saving Tips and Tricks:
Prep: Soups are always a great prep-ahead option. You can chop the carrots, potatoes, garlic and sausage a few days in advance and store them in the refrigerator in an air-tight container or bag.
Make Ahead: In my humble opinion, it tastes even better as left-overs!! Follow recipe directions for soup, allow soup to cool completely and then store in the refrigerator for up to 5 days. It makes a perfect quick lunch or last minute dinner option.
Freezer: Yep! Follow recipe directions and then allow soup to cool completely. Empty into a freezer-safe zipper bag, seal and label. Lay soup flat in the freezer on a baking tray overnight. Remove soup bag from baking sheet and store for up to 3 months.Print
- 4 cups Yukon gold potatoes, chopped into ½" pieces
- 4 carrots, chopped into ½" pieces
- 2-3 Tbs olive oil, divided
- 12 oz. pre-cooked chicken sausage cut into ¼" slices
- 5 garlic cloves, minced
- 5 cups chicken broth or stock, divided
- 8 oz. baby kale leaves, roughly chopped
- 2 bay leaves
- ½ tsp garlic powder
- salt and pepper, to taste
- Cover a baking sheet in foil and heat oven to 425 degrees. While oven is heating, add chopped carrots and potatoes to the baking sheet and toss with 1 Tbs olive oil, salt and pepper. Keep the carrots and potatoes on separate halves of the baking tray as they finish cooking at different times. Roast veggies for 20-25 minutes, or until fork tender. Remove from oven and set aside.
- While veggies are roasting, place a large pot over medium heat. Heat remaining 1 Tbs of olive oil in pot. Add sausage. Cook, stirring occasionally until the sausage is browned, about 5-7 minutes. Remove sausage to a clean plate and set aside.
- Add a small amount of olive oil and the minced garlic to the soup pot. Cook for about 1 minute or until garlic is fragrant.
- To the pot, add 4 cups chicken broth/stock, kale, bay leaves and garlic powder. Increase heat to high and bring to a boil. Reduce heat to a simmer, cover, and cook for 5 minutes.
- Place 2 cups of the roasted potatoes into a blender along with the remaining 1 cup of chicken broth. Puree until smooth.
- Once kale is tender, add remaining roasted potatoes, carrots, pureed potatoes and browned sausage to the pot. Season with salt and pepper to taste. Stir and simmer for a few minutes until all ingredients are heated through. Remove bay leaves before serving.
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