If freezing, do not add cream before freezing the soup.
Make the soup without the cream.
Freeze it, and after you reheat it add cream the day you eat it.
Defrost sausage if needed
Bagged kale has stems. If possible get fresh bushels of kale to make it easier to peel leaves off the stem
The quantities in the ingredients below are a guideline. You can adjust for what you have and to get the pot full (more broth for example to top off the pot).
Ingredients
1 lb Italian Sausage – Great Value Brand, Blue Label, No Casing
1 large onion
1 head garlic
1 box Low-Sodium Chicken Broth (48 oz)
2 large russet potatoes
5 cups of kale
1 cup heavy cream (1/2 pint)
1 bag shredded carrots
1 salt and pepper
Step-By-Step Directions
Dice the onions
Mince the garlic
Cut potatoes in half, then cut into 1/4 in slices
Remove stems from kale by peeling off leaves
Heat pot over medium-high heat and cook sausage, breaking it up with wooden spoon until browned and cooked through (about 5 minutes)
If using carrots, add them now and cook until softened (about 5 minutes)
Add chicken broth and potatoes and bring to a boil, then simmer at low to medium heat. Cover and cook until potatoes are soft and falling apart (about 10-15 minutes)
Stir in kale and cook until leaves are tender (about 2 minutes)
