1bunchkalestems removed, chopped into bite sized pieces
4cupsbeef brothyou can also use chicken stock
½cupcreamhalf and half or milk
1bay leaf
1teaspoonItalian seasoning
1teaspoonsalt
½teaspoonblack pepper
pinchred pepper flakes
¼cupdry white winesuggest using Chardonnay
Instructions
Start by by browning the sausage in a large stock pot over medium heat.
While it is browning, peel the potatoes. Dice, peel and chop an onion, mince one clove of garlic.
Next clean and chop kale. Remove the stems, chop the leaves into bite sized pieces, set aside.
When the sausage is done, add the chopped onions, diced potatoes and spices. Sauté until the veggies just begin to soften. Add the kale, sauté for another minute or two.
Add a splash of wine to the pan to deglaze. Scrape all of the brown bits off the bottom of the pan.
Increase the heat to high and add the broth. Bring it to a boil. Boil uncovered until the potatoes are tender. Remove from the heat and stir in half and half.
Video
Notes
Finish the soup with a tablespoon of butter for an extra cream, rich soup!If you don't like kale, you can substitute with Swiss chard or spinach.