Slow Cooker Sausage, Kale, and Potato Soup Recipe (5 Ingredients)

My autumn soup fixation is one of the many reasons why I look at my favorite season in autumn. As soon as the warmth of Alabama falls below 70 degrees, I can hear Nat King Cole with open windows and hack vegetables to stack into my slow cooker for a kind of delicious soup.

Although you can produce this sausage, kale and potato soup in every season, waiting is something special until the weather is exactly right to prepare this calming meal.

To make it, I simmered cooked Italian sausage and frozen diced hash -brown potatoes in chicken broth in the slow cooker and stir heavy cream and kale for the last half hour of cooking. As soon as you tanned the sausage, the Slow Cooker does the rest of the work to create this hearty, cozy food that you want to do again and again.

Tips for the sausage, kale and the potato soup with 5 ingredients

• First cook the sausage: Technically speaking, you can add the raw sausage to the Slow Cooker, but since it publishes a lot of fat when she cooks, I don’t recommend it. It is much easier to let the fat from a pan than from a slow stove. Emptying the fat is also a better tasting soup.
• Use frozen or fresh potatoes: This recipe requires a bag of frozen dumpled hash-brown potatoes, simply because they are so easy-so prepared! But if you want to chop, fresh potatoes also work well in this soup. If you use it, I recommend either painted Russet potatoes or red potatoes (you can leave the shells on them).
• Use ease before the change cabbage: If you want to create this recipe without hacking, you can grab a bag with pre -shortened kale in the store. The packaged stuff often contains stem pieces, but they become delicate in the slow cooker when the soup looks away.
• Do not over mix: It is important to stir this soup gently to prevent the potatoes from breaking apart. Some of the potatoes will collapse when cooking, which gives the soup a nice starchy element, but I like most potatoes to maintain their shape, so I am careful not to mix too hard before serving.
• Spice things up: This soup is great, but if you want to give even more taste, there are some herbs and spices that work particularly well. A teaspoon of one or all of this from this dish takes up a guy: Italian spice, garlic powder, onion powder or dried oregano. You can also exchange hot Italian sausage for the mild if you like things.

How to make this soup on the stove

To make this soup on the stove, cook and drip the sausage as it was instructed in step 1, and put the sausage, the bag with frozen potatoes and the chicken broth into a large bearing jacket. Cook with medium until the soup begins to simmer. Then reduce the heat to medium and simmer until the potatoes become soft for about 10 minutes. Finally, reduce the heat to low and stir in the kale and heavy cream. As soon as the kale is soft, remove from the stove for about 10 minutes and serve.

Operate suggestions

This soup is particularly delicious with toppings like grated parmesan cheese, chopped fresh basil or shredded red pepper flakes. I always serve it with one side of crispy bread, or it is also very delicious with a delicious, grilled cheese -sandwich paired.

Use your slow cooker to work

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