Potato, Kale and Sausage Soup
This recipe has been adapted from a recipe in Slow Cooker Revolution, an America's Test Kitchen cookbook. This is not a dump-it-and-forget-it type of slow cooker recipe, but it is a low effort recipe. You need to chop the onion, sausage, and kale and precook the onion and spices in the microwave. After that, you just need to remember to add the ingredients to the pot along the way.
You can adjust the amount of potatoes, sausage, and kale to your taste. As written this makes a very hearty soup. There is just a light heat to this soup from the chipotle powder. If you like more spice, you may want to increase that amount. I like to use a lighter turkey kielbasa in this recipe, so I add it halfway through. I found the turkey sausage dry when I added it in the beginning. A higher fat beef and/or pork sausage can be added with the potatoes. I sometimes cut the potatoes a little bit bigger than ½" and when I do, they can take much longer to cook.
Ingredients
Directions
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Gather and prep ingredients.
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Mix onion, garlic, olive oil, oregano, chili powder, and chipotle in a microwavable bowl. Microwave for 3-5 minutes until onions are soft. Stir once every minute or so to check on progress.
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Transfer the onion mixture to the slow cooker. Add chicken broth and potatoes. Cook on low setting for 2 hours. The full cooking time is more than 4 hours, so if you need to set a timer on your machine, make the timer for at least 5 hours.
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Add the kielbasa to the slow cooker. Stir. Cook for an additional 2 hours.
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Add the kale to the slow cooker. Stir in and cook for an additional 20 minutes until the kale is wilted and cooked through. If you are like me and dealing with a picky eater, you can take some of the soup out before adding the kale.
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Serve. The leftovers can be kept for several days in the refrigerator. I re-heat in the microwave. You can freeze the soup, but the potatoes may get mushy.
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