Carrot, Kale, Potato, & Sausage Comfort Soup

What to do with those carrots you may still have growing in your backyard? Or that kale? (I haven't tried growing potatoes, but did plant garlic last fall thanks to the inspiration from my gardening pal, Musetta.) I purchased the remaining produce I needed for this recipe at my farmers market.

My friend Ardell made and shared this soup with me. I've now made and shared with my friend, Musetta, who noted that she thought you could add other vegitables. I agree. 

Modifications have been made to the original recipe reducing the amount of milk, increasing the chicken stock, and adding several cloves of garlic. I hope you find it as delicious as I do, and please email me if you make modifications enhancing it further. 

Here's what you'll need:

1 lb. spicy Italian pork sausage

32 fl. oz. Pacific Foods free range chicken broth, low sodium (or homemade)

1/3 cup heavy whipping cream (or use more 1/2&1/2. I had some whipping cream I needed to use-up)

2 cups 1/2&1/2 (remember when I mentioned this is comfort food)

4-5 green onions, washed and sliced

1 large shallot, cleaned and sliced (you can substitute with a sweet red, white or yellow onion)

3 cups washed, skin on, and cubed organic potatoes (I used a bag of mixed color baby potatoes from Trader Joes)

4 garlic gloves, peeled and chopped

5-7 carrots, peeled and chopped

2 cups washed, center stem removed, torn kale leaves into 1-2 inch pieces

1/2 teaspoon dried oregano

1/2 teaspoon red pepper flakes or less depending on how spicy you like it

1/2 teaspoon dried Ancho chilies (I like Simply Organic)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon kosher or Omnivore salt

Heat a large soup pot over medium heat and crumble sausage into the pot. Cook and stir until brown and cooked through for approximately 10-15 minutes. Add carrots, potatoes, onions and garlic and saute. Stir periodically. Drain off excess grease if needed. Add 1/2&1/2, chicken stock, and spices. Cook on medium heat until carrots and potatoes are tender stirring periodically. Add kale and simmer another 5-10 minutes so kale remains bright green. 

Homemade cornbread goes very well with this soup. 

Note: This will not freeze well because of the cream so please share with friends/neighbors/family what you don't think you can eat.

Bon appetite!