Why recepie famous for?
I let my young son pick out seed packets and he chose kale, which grew like crazy. This hearty soup helped make good use of it and rivals a restaurant version that we love.
Ingredients
1/2 pound bulk pork sausage
1 medium onion, finely chopped
2 teaspoons chicken bouillon granules
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 medium red potatoes, cut into 1/2-inch cubes
2 cups sliced fresh kale
3 cups 2% milk
1 cup heavy whipping cream
1 tablespoon cornstarch
1/4 cup cold water
Instructions
In a large saucepan, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain.
Stir in seasonings. Add potatoes, kale, milk and cream; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender.
In a small bowl, mix cornstarch and water until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
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