6 Serves
78 Mins
Using a chefs knife and cutting board, dice the onion and mince the garlic. Slice the potatoes into thin, uniform rounds.
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Vitamin E
1 mg / 15 mgVitamin K
88 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
111 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
139 mg / 1,250 mgPotassium
466 mg / 4,700 mgSodium
1333 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
7 g / 20 gCholesterol
50 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Heat olive oil in a large stock pot over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles with a wooden spoon.
Add the diced onion and minced garlic to the pot, sautéing until softened. Stir in the chicken broth and bring to a gentle boil.
Add the sliced potatoes to the broth and simmer until tender. Season the soup with salt and pepper to taste.
Stir in the heavy cream and chopped kale, cooking for a few minutes until the kale is wilted and the soup is heated through. Serve immediately.
25
g75
g24
g
