1 P ound ground Hot Italian sausage 1 S mall onion, diced 2 L arge cloves garlic, minced 4 Cups chicken broth 2 P otatoes, scrubbed clean 1/2 B unch kale, de-stemmed and roughly chopped 1 C up Anchor cooking cream 2 Tablespoons flour 1 Pinch of red pepper flakes, optional Salt and pepper, to taste Brown the sausage in a large pot over medium heat. Grain any excess grease. (Failure to do this will result in red broth from the sausage grease.) Add the onions and cook for about 5 minutes, until softened. Add the garlic and cook for an additional minute. Add the chicken broth and cover the pot. Reduce heat to medium-low and let it simmer for about an 30 minutes. Slice the potatoes very thinly, about 1/8 inch thick. Bring to a gentle boil for about 15 minutes, until the potatoes are cooked through. (Fork tender but not overcooked.) Reduce heat to low. Pour the cooking cream into a container with a lid. Add the flour. Cover and shake until well-combined. Add it to the soup, increase heat to medium-high and let it thicken for 10 minutes. Reduce heat to low and add the kale. Add a pinch of red pepper flakes. Simmer for 5 minutes and serve!
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