Hearty, creamy soup loaded with smoky sausage and vegetables.
drizzle of olive oil (2-3 teaspoons)
1 small-medium onion, diced
1 large carrot, sliced in half length-wise and and then sliced thin
4 cloves garlic, finely minced
7-oz smoked sausage (see note)
1.5lbs potatoes (see note)
6 cups chicken broth (could sub vegetable or even beef)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoon dried oregano
1 12oz can evaporated milk
1 1/2 tablespoons cornstarch
optional: big handful freshly grated Parmesan cheese
2–3 cups finely chopped kale (can sub fresh spinach). It’s 2-4 large kale leaves
Heat a large stock pot to medium heat. Once hot, drizzle in a few glugs of olive oil. Add carrots and onion and saute for about 3 minutes until they start to soften. Add garlic and saute for about 30 seconds and then push all veggies to one side of the pot. Add sausage and cook for a few minutes to start to brown then mix everything in pot together.
Add potatoes, broth, salt, pepper, and oregano and stir to combine. Simmer soup until potatoes are soft, about 15 minutes.
While soup is simmering, prep your kale. Pull or cut the leaves off of the thick stems and discard stems. Hold the kale in a bunch and thinly slice and chop it into small pieces. If you’re using spinach, it isn’t necessary to chop finely since spinach wilts so well. I finely chop the kale since it retains more heartiness in the soup.
Put cornstarch in a small bowl and whisk in approximately equal amount of evaporated milk. (Totally okay to eyeball here, it doesn’t need to be exact! Just pour a little from your can) Whisk until smooth.
When your potatoes are tender, pour the remainder of the evaporated milk into the soup, along with the cornstarch slurry. Stir and set to a low simmer for 2-3 minutes until soup starts to thicken. (If you would like your soup even thicker, you are welcome to add another 1/2 tablespoon cornstarch mixed with 1 tablespoon cold water at this point.)
Add chopped kale and simmer for about 30 seconds and then turn off heat and put a lid on the pot and let sit for about 5 minutes. (If using spinach, simply add spinach and remove pot from heat).
Before serving, stir in parmesan cheese and season with salt and pepper if needed.
Keywords: Sausage Potato Soup