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Recipe by Mimi Council
Mimi Council founded one of the first and only entirely organic bakeries in the country. She is an organic advocate, recipe developer, and photographer. Her desserts have been featured in SHAPE Magazine, The FeedFeed, Green Wedding Shoes, The Nest, 100 Layer Cake, Wedding Chicks, and ESPN, among others. Her recipes represent the kind of lifestyle she lives, with minimal and organic ingredients.
Learn MoreCreamy Sausage, Potato and Kale Soup
This hearty, nutritious, creamy soup is so comforting on a cool, fall day. If you want a completely hands-free first step, you can start the potatoes in the slow cooker on low for about 1 hour, then finish the soup on the stovetop.
15 MIN PREP
45 MIN COOK
1 HR TOTAL
8 servings
Ingredients
2 pounds russet potatoes, cut into 1-inch cubes
4 cups chicken stock
1 teaspoon oregano
1 teaspoon thyme
½ teaspoon sage
½ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon celery salt
¼ cup all-purpose flour
½ onion, roughly chopped
2 large leaves of kale (or more if you like), stems removed, leaves roughly chopped
Directions
Add potatoes to a 6-quart pot with chicken stock, oregano, thyme, sage, black pepper, garlic powder and celery salt. Bring to a boil, then cover tightly, reduce heat to medium-low, and simmer for around 15 minutes, stirring occasionally, until potatoes are tender when poked but not falling apart.
Gently stir in the milk and heavy whipping cream.
Remove 1 cup of the liquid and add it to a small saucepan. Bring it to a simmer over medium-low heat. Slowly add the flour while whisking. Simmer while whisking constantly until you have a smooth and thick roux. Remove from heat and add to the pot with the potatoes. Stir to combine.
Add the onions and sausages to the soup and bring to a boil. Reduce heat and simmer, stirring frequently, until the mixture is creamy and coats the back of a spoon, about 10 to 20 minutes.
Remove from heat and add the kale, stirring until it wilts. Serve topped with shredded cheese.
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