Creamy Sausage and Potato Soup Recipe
This Creamy Sausage and Potato Soup is pure comfort food in a bowl, with delicious sausagemeat, tender potato chunks, flecks of kale and a creamy garlic broth.
Servings: 6 portions
Equipment
Ingredients
- 6 gluten free pork sausages (Italian or Garlic ones are the best!)
- 1 onion very finely chopped
- 2 sticks celery very finely chopped
- 2 tsp garlic paste
- 1 tsp Italian seasoning
- 400 g potato cut into 1-2cm cubes
- 1200 ml chicken stock
- 85 g chopped kale leaves only
- 100 ml double cream
- 2 tbsp olive oil
Instructions
- Remove the skins from the sausages and use a sharp knife to roughly chop the meat.
- Add the olive oil to a large, lidded pan, place on a medium-high heat. Add the sausage meat and cook (using a spatula to break it up) until it is browned - approx 5 mins.
- Add the onions, celery, garlic and Italian seasoning. Fry for another 5-6 minutes until softened.
- Add the potato cubes and stir well. Pour in the hot chicken stock and bring to the boil. Turn down to a simmer, place the lid on the pan and simmer for around 10 minutes until the potato is cooked through.
- Remove the lid, add the cream and kale and stir well. Place the lid back on for another minute until the kale is wilted, then serve.
Notes
- This soup will keep for up to a week in the fridge. You can freeze it but you may find the potato falls apart a bit, so probably best made fresh with less quantities, if you think you'll have too much!
- For variations, try swapping the potato for gluten free gnocchi and reducing the simmer time to 5 minutes. You could also add some canned white beans or butter beans with the kale for extra bulk and texture!
Nutrition
Serving: 1 portion | Calories: 583kcal | Carbohydrates: 22g | Protein: 25g | Fat: 44g | Fiber: 3g | Sugar: 5g
