Ingredients

• 1 large bunch of kale: remove the coarse stems and chop the leaves into bite-sized pieces
• 6 potatoes, sliced thin
• olive oil
• 1 onion, chopped
• 1 cup of chopped carrots
• 1 cup of chopped celery
• 1 and 1/2 lbs. italian sausage
• 3 cloves minced garlic
• 1/2 teaspoon roasted red pepper flakes
• 6 cups Low Sodium Chicken Broth
• 1 and 1/2 cups Whole Milk
• 1/2 cup Half-and-half
• 1 TB dried oregano
• 1 tsp. dried basil
• freshly-ground black pepper, to taste

Directions

Boil sliced potatoes in a large pot or Dutch oven. Drain and set aside. In a skillet, crumble and brown the Italian sausage. Add in the minced garlic. Drain off the fat and set the browned sausage aside. In the large pot or Dutch oven you used for the potatoes, heat 2 TB olive oil. Add in the onions, carrots, and celery and saute them until they begin to soften. Add the chicken broth, roasted red pepper flakes, basil, oregano, and black pepper. Bring to a simmer, then add the sausage, milk, and half and half. Simmer for 30 minutes. (NOTE: do not let soup boil after adding the dairy–it will “break”!) Add the potatoes and kale and simmer for an additional 15-20 minutes, then serve.

Credit:

from the blog glossoverit.com, contributed by member Christa W!