Potato, Sausage and Kale Soup
Recipe by Angela D. Kudlets
1 yellow onion, medium, sliced
1 tablespoon butter, unsalted
2 tablespoons extra-virgin olive oil
4 cups kale Kosher salt, to taste
Fresh ground black pepper, to taste
3 cloves garlic, minced
16-ounces smoked sausage, sliced (you can also substitute pre-cooked sausage for fresh ground sausage. Cook to a safe temperature of 165 degrees)
1/2 teaspoon dried thyme
32-ounces chicken stock
1 sprig fresh rosemary
2 cups whole milk
3 cups medium potatoes, cubed
In a Dutch oven, add butter and olive oil and heat over medium heat until butter is melted. Add onions, sausage, salt, pepper, thyme, rosemary, garlic and kale. Stir together and cook for 8-10 minutes, stirring occasionally.
Stir in potatoes and add chicken stock and milk. Bring to a rapid boil. Reduce heat and simmer for an additional 10 minutes or until potatoes are fully cooked (fork tender).
Remove from heat, remove rosemary sprig and serve.