Fall is the start of soup season! And while it’s still in the 70s here in Mammoth (we had to turn on the air conditioning in the bakery today – wtf), I am hopeful fall will be here soon. I’m ready for cooler days and thunder storms! I’m ready to curl up in my new house and turn on the pellet stove for the first time. And I am ready to wear jeans, sweaters, and jackets!
So while fall is on my mind, I developed this Creamy Sausage Potato & Kale Soup for my friends over at Organic Valley. They came up with the idea and I created the recipe using their Organic Milk, Organic Heavy Whipping Cream, Organic Shredded Sharp Cheddar Cheese. Guys, the Organic Valley Milk is like no other. We always purchase organic dairy, but whenever I have the opportunity to get their milk it just tastes so much better. And as I always say, when you purchase better ingredients, whatever you’re making will just taste better. It’s that simple. And Organic Valley makes way more than just dairy, incase you didn’t know! Potatoes, onions, Brussels Sprouts – open your eyes at the market next time and check this stuff out too.
Organic Valley is a brand I have been supporting for a very long time, personally and at the bakery. So to be able to work with them recently has been so much fun for me! I contribute so much of my recipes to the ingredients I use. And, I wouldn’t be able to create delicious organic desserts or recipes without all the companies that make the amazing organic ingredients. I am so thankful for all of them! The ingredients truly make the recipe, and this recipe is no exception.
This fall soup recipe is a creamy base chock full of leafy kale, chunks of potatoes, slices of sausage, onions, and lots of herbs. You’ll want some fresh bread to soak up this soup with, and if you have The Mountain Baker then our Mountain Bread would be a perfect pairing! The best part is this recipe makes a lot of soup, so you can easily reheat this for lunch or leftovers the next day. Delaney and I were eating soup for days! And I’ll be making more recipes like this, as I love having food in the fridge to easily heat up whenever I’m hungry. Get the recipe below for this Creamy Sausage Potato & Kale Soup.
Why go organic?
You may be wondering why I push organic ingredients for everything, even savory and healthy dishes. Organic ingredients go beyond just health and wellness, and contribute so much to the taste and flavor of a recipe. So, if you think that you’re making something healthy and buying fruits, veggies, or meats so maybe you don’t need to spend the extra to go organic here – let me sway your thinking.
Organic ingredients are made in a more pure way, therefore using no additives, no GMOs, and minimal ingredients. This really allows the true ingredients to shine – and because of that their flavor shines through. Therefore, organic ingredients are more flavorful than their non organic counterparts. So, just because it’s already a healthy recipe, or you’re already buying good for you ingredients – it doesn’t mean you can skip organic! Trust me here, and make the switch. Your body and your taste buds will thank you!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Creamy Sausage Potato & Kale SoupDifficulty: Easy
This creamy potato soup has the addition of sausage and kale, top it with some shredded cheese and dinner is served.
2 pounds organic russet potatoes, cut into 1-inch cubes
4 cups organic chicken stock
1 teaspoon organic thyme
1 teaspoon organic oregano
1/2 teaspoon organic sage
1/2 teaspoon organic black pepper
1/4 teaspoon organic garlic powder
1/4 teaspoon organic celery salt
2 cups Organic Valley Whole Milk
32 grams (1/4 cup) organic all purpose flour
1/2 organic white onion, roughly chopped
12 ounces Organic Prairie Italian Pork Sausages, sliced
2 leaves organic kale, de-stemmed roughly chopped
Organic Valley Sharp Cheddar Cheese, for topping
- Add potatoes to a 6-quart pot with chicken stock, oregano, thyme, sage, black pepper, garlic powder, and celery salt. Bring to a boil, then cover tightly, reduce heat to medium-low, and simmer for around 15 minutes, stirring occasionally, until potatoes are tender when poked but not falling apart.
- Gently stir in the milk and heavy whipping cream.
- Remove 1 cup of the liquid and add it to a small saucepan. Bring it to a simmer over medium-low heat. Slowly add the flour while whisking. Simmer while whisking constantly until you have a smooth and thick roux. Remove from heat and add to the pot with the potatoes. Stir to combine.
- Add the onions and sausages to the soup and bring to a boil. Reduce heat and simmer, stirring frequently, until the mixture is creamy and coats the back of a spoon, about 10 to 20 minutes.
- Serve immediately, or store in an airtight container in the fridge for up to 5 days.
- High Altitude – Follow the recipe as noted.
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Make sure to check out my Air Fryer Loaded Garlic Bread recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!