Pass me a bowl of soup, and I am a happy girl! This Whole 30 Sausage, Kale and Potato soup is warm, decadent, hearty and full pf flavor. It’s also a perfect lunch or dinner to serve during a cold or rainy night. The sausage adds so much flavor and the potatoes bring the homey feeling we all crave.
This can be made Whole 30 by following the instructions below and sticking with coconut cream. If you are looking for something a bit creamier, swap out the coconut cream for heavy cream and top this soup with shaved parmesan cheese.
WHOLE 30 SAUSAGE KALE AND POTATO SOUP
Ingredients
- 1 Tbsp olive oil
- 12 oz beef Polska Kielbasa Sausage, sliced into 1/4-inch thick slices
- 1 1/2 cups chopped carrots (about 3)
- 1 1/3 cups chopped yellow onion (1 medium)
- 1 cup chopped celery (2 stalks)
- 2 cloves garlic, minced
- 2 quarts low sodium chicken broth
- 1 Tbsp dried thyme
- 5.5 oz coconut cream
- Salt and freshly ground black pepper, to taste
- 1.5 lbs red potatoes, cubed
- 6 oz kale, thick ribs removed, chopped (about 1 1/2 bunches. 5 oz if using pre-cut)
- Chopped tomatoes for serving (optional)
- Red pepper flakes for serving (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onions and cook until translucent, 8-10 minutes. Add the carrots and celery and cook, stirring often for another 5 minutes. After 5 minutes, add in the garlic. Bring to high heat and add the sausage to the pan stirring and browning the sausage on all sides and cooked through. Add thyme, salt, and pepper, and toss for another 5 minutes. Add the broth and bring to a boil. When the broth is boiling, add the chopped potatoes carefully so it doesn’t splash and stir in the coconut cream. When the potatoes are fork-tender – after 8- 12 minutes, add the chopped kale stirring often. Serve hot and sprinkle with cheese or red pepper flakes and fresh tomatoes.
Enjoy!
