Recipe: Potato Kale Soup

from sparkpeople


  • 1/2 c. yellow onion, diced
  • 1/2 c. celery, chopped
  • 3-4 cloves chopped garlic
  • 1 tbsp. olive oil
  • 32 oz. low-sodium chicken broth
  • 4 c. yukon gold potatoes, sliced 1/4 in. thick
  • 1/2-1 tsp. dried basil
  • ground red pepper, to taste
  • 2-3 bay leaves
  • 1 lb. hot italian turkey sausage
  • 1 can fat-free evaporated milk
  • 3-4 c. fresh chopped kale, removed from stalk


In a large stock pot, saute onion, celery and garlic in olive oil, until softened.
Add chicken broth.
Heat to boil on high.
Reduce heat to medium, and add potatoes and seasonings.
In another pan, cook turkey sausage.
Drain any fat. (You can rinse this under hot water to further reduce the fat ).
When sausage is done, add to broth.
Continue to cook until potatoes are done.
Add evaporated milk - bring back to a low boil for about 3 minutes.
Remove bay leaves.
Add kale, cover pot for 3-4 minutes until kale is wilted.
Sprinkle a little fresh grated parmesan cheese over each bowl.

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