Creamy Kale and Sausage Soup

After a nasty bout of the stomach flu, I am finally (mostly) back to normal.  Thank goodness!  I can resume not only cooking delicious, wholesome meals, but actually eating them.  I have truly missed my kale and salads and spices and....well, everything that actually tastes good, basically.  A person cannot be expected to live off of canned soup and saltines forever.  Bleh.  So, tonight, I celebrate this return to real food with one of my favorites.  Loaded with kale (a mighty superfood), potatoes and sausage, this soup is not only good for your body, but good for your soul!  As I am vegetarian, I used Tofurky Italian Sausage, but you can use regular sausage, if you prefer.  However, before you load it up with the real deal, consider how much less fat and cholesterol there is in the alternative. You might just be surprised, too, as it is absolutely delicious.  The only difference, in my opinion, is that the Tofurky is softer than regular sausage.  To remedy this, I simply slice the sausages into medallions and sear them on both sides before adding them to the soup, to make it more toothsome. Works brilliantly!  However you make it, though, you'll be sure to add this soup to your list of favorites!

Creamy Kale and Sausage Soup

1 onion, chopped
2 Tbs olive oil
2 cloves garlic, minced
4 large or 5 medium red potatoes, washed and cubed
32 oz vegetable broth
2 cups water
4 Tofurky Italian Sausages (1 package), sliced 1/4 inch thick, on the bias, to make oblong medallions
4 or more cups (I put in as much as will fit into the pot!) kale, stems removed and torn into pieces
1/2 cup heavy cream

In a large soup pot or dutch oven heat oil over med-high heat.  Saute onion until softened and beginning to brown.  Add garlic and saute for 30 seconds. Add potatoes, broth and water.  If necessary, add additional water to cover potatoes.  Bring to a boil and cook for 10-15 minutes, until potatoes are soft.

Meanwhile, sear the sausage medallions in a skillet over med-high heat, until browned on both sides.  Cook in two batches, if necessary.  Cut into bite-sized pieces and set aside.

When potatoes are cooked, stir in the sausage, kale, and cream.  Heat through, but do not boil.  Serve!


*Adapted from a recipe on tasteofhome.com