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Slow Cooker Sausage Kale and Potato Soup with Garlic
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Immersion Blender

Ingredients
  

  • 1 pound Italian sausage, casings removed
  • 4 medium Yukon gold potatoes, peeled and diced
  • 1 bunch kale, stems removed and leaves chopped
  • 6 garlic cloves, minced
  • 1 medium onion, diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Brown the sausage in a skillet over medium heat, breaking it into small pieces as it cooks. Drain excess fat and transfer the sausage to the slow cooker.
  • Add the diced potatoes, minced garlic, diced onion, chicken broth, salt, and black pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 6 hours or until the potatoes are very soft.
  • Use an immersion blender to partially blend the soup, leaving some potato chunks for texture. If you do not have an immersion blender, mash some of the potatoes against the side of the slow cooker with a spoon.
  • Stir in the chopped kale and heavy cream. Cover and cook on low for 20 more minutes until the kale is wilted and tender.

Notes

Stir the kale in only at the end so it stays bright green instead of turning dull. If the soup thickens too much after sitting, add a splash of broth or cream when reheating. Leftovers store well in the fridge for up to three days and reheat gently on the stovetop.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet, Immersion Blender