Ingredients

• 1/2 pound bulk pork sausage
• 1 medium onion, finely chopped
• 2 teaspoons chicken bouillon granules
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2 medium red potatoes, cut into 1/2-inch cubes
• 2 cups sliced fresh kale
• 3 cups 2% milk
• 1 cup heavy whipping cream
• 1 tablespoon cornstarch
• 1/4 cup cold water

Instructions

Step 1: Brown sausage

In a large stockpot, brown the sausage over medium heat for 4-6 minutes or until no longer pink. As the sausage cooks, break it up into crumbles. When the sausage is brown, remove it from the pot to a towel-lined plate to drain. Leave about 1 tablespoon of fat in the stockpot.

Step 2: Saute onions

To the same pot with the reserved fat, add the finely chopped onion and saute until soft and translucent, about 5-7 minutes. Return the sausage to the pot.

Step 3: Add seasonings, potatoes and kale

Next, add the chicken bouillon granules, garlic powder, pepper, cubed red potatoes and fresh kale to the pot. Stir to combine.

Step 4: Stir in milk and cream

Slowly pour in the milk and heavy cream and bring the mixture to a boil. Then, reduce the heat and let the soup simmer, covered, for 10-15 minutes or until the potatoes are tender.

Note: If you don’t have heavy cream in your fridge, try these heavy cream substitutes.

Step 5: Thicken with cornstarch

While the soup simmers, whisk 1 tablespoon of cornstarch with 1/4 cup of water together until smooth. Once the potatoes are tender, stir the cornstarch mixture (“slurry”) into the soup. Cook for 1-2 minutes or until the soup thickens. Serve immediately.