HEARTY CHICKEN SAUSAGE & KALE SOUP with Potatoes, Onion & It

Ingredients

Cream cheese

Onion

2 cloves garlic

12 oz potatoes

Kale

9 oz Chicken sausage mix

Chicken stock

Italian seasoning

Sour cream

Directions

1. Bring cream cheese to room temperature. Wash and dry produce. Halve, peel, and dice half the onion (whole onion for 4 servings) into ¼-inch pieces. Peel and finely chop garlic. Cut potatoes into a small dice. Remove and discard any large stems from half the kale (all for 4); roughly chop into bite-size pieces if needed.

2. Heat a large drizzle of oil in a large pot over medium-high heat.

Once pot is hot, add sausage; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Add onion and garlic; cook, stirring, until fragrant, 2 minutes. Stir in

2 TBSP flour (4 TBSP for 4 servings); cook, stirring, until lightly browned, 1 minute.

3. Stir potatoes, stock concentrate, half the Italian Seasoning, 3 cups water, and ¾ tsp salt into pot with sausage mixture (for 4 servings, use all the Italian Seasoning, 6 cups water, and 1½ tsp salt). Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until potatoes are tender and liquid has slightly reduced, 8-12 minutes. Once potatoes are very tender; mash a few times with a potato masher or fork to help thicken the soup.

Add kale to pot and cook, stirring occasionally, until kale begins to wilt and soup has thickened, 8-/0 minutes. While kale cooks, in a small bowl, whisk together sour cream and cream cheese until smooth. Turn off heat; stir sour cream mixture into soup until combined, Taste and season with salt and pepper.

Divide soup between bowlis.