Sausage, Kale and Potato Soup

• Gluten free

• Meat

  • 1 lb Pork breakfast sausage

• Produce

  • 3 cloves Garlic
  • 1 bunch Kale
  • 1 Onion, large
  • 3 Potatoes, large

• Canned Goods

  • 5 cups Chicken broth

• Baking & Spices

  • 1 Pinch Nutmeg
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Refined coconut oil or your favorite general cooking oil

Found on wholenaturallife.com

Ingredients

• 1 large onion, diced
• Refined coconut oil or your favorite general cooking oil
• 1 lb. pork breakfast sausage, ground (spice your own if you cant find any pre-spiced)
• 3 large potatoes, diced
• 1 bunch kale, ribs removed and chopped into bite-sized pieces
• 3 cloves garlic, minced
• 5 cups chicken broth, or more to thin soup
• Pinch nutmeg, or more to taste
• Salt and pepper, to taste

Directions

• Saute onions in refined coconut oil (or your other cooking oil of choice) in a Dutch oven or soup pot.
• When onions begin to turn translucent, add pork breakfast sausage. Cook breakfast sausage, breaking up meat into small clumps as its cooking, until cooked through.
• Add minced garlic and cook for a couple minutes, until the garlic is just barely beginning to brown.
• Add broth and the diced potatoes. Bring soup to a boil and then reduce heat to a simmer. Simmer until potatoes are soft.
• While the potatoes are cooking, steam your chopped kale in a separate pot. (While you can let the kale cook directly in the soup, steaming the kale separately ensures that the kale flavor doesnt overpower the other ingredients.)
• After the potatoes are fully cooked, gently mash about half of them with a fork or similar tool to thicken the soup. Add kale to your soup pot. Add nutmeg, salt and pepper. If your soup no longer seems brothy enough (we like it thick, but still definitely liquid), add water or additional broth until you reach your desired consistency. Serve and enjoy!