Ingredient

Base & Seasoning

• ½ lb bulk pork sausage

• 1 medium onion, finely chopped

• 2 tsp chicken bouillon granules

• ½ tsp garlic powder

• ½ tsp pepper

Vegetables

• 2 medium red potatoes, cut into ½‑inch cubes

• 2 cups sliced fresh kale

Broth & Cream

• 3 cups 2% milk

• 1 cup heavy whipping cream

Thickener

• 1 Tbsp cornstarch

• ¼ cup cold water

Optional Topping

• Crumbled cooked bacon

Directions

1. Cook the Sausage & Onion In a large saucepan, cook the sausage and onion over medium heat for 4–6 minutes, breaking the sausage into crumbles, until the meat is no longer pink and the onion is tender. Drain well.

2. Build the Soup Base Stir in the bouillon, garlic powder, and pepper. Add the potatoes, kale, milk, and cream. Bring the mixture to a gentle boil.

3. Simmer Reduce heat; cover and simmer for 10–15 minutes, or until the potatoes are tender.

4. Thicken the Soup In a small bowl, whisk the cornstarch and cold water until smooth. Stir the slurry into the soup. Return to a boil, stirring constantly, and cook 1–2 minutes, or until slightly thickened.

5. Finish & Serve If desired, top each serving with crumbled cooked bacon.

Nutrition Facts —

1 Plate (1½ cups) of Sausage, Potato & Kale Soup

Calories: 320–380 Total Fat: 22–26 g Saturated Fat: 11–13 g Cholesterol: 55–70 mg Sodium: 850–1000 mg Total Carbohydrates: 20–24 g Dietary Fiber: 2–3 g Sugars: 6–8 g Protein: 12–15 g