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Chicken Sausage + Kale + Red Potato Soup

Servings: 6 -8

Ingredients

  • 1 Tbsp coconut oil
  • 2 Tbsp avocado or olive oil
  • 1 yellow onion diced
  • 3 garlic cloves minced
  • 1 package 12-ounce chicken & apple sausage (such as aideals- gluten free, no nitrates), sliced into bite-size rounds
  • 4 cups torn lacinato kale leaves
  • sea salt and fresh ground pepper to taste
  • 1 sprig fresh rosemary
  • 1/2 tsp fresh or dried thyme leaves
  • 3 cups chopped new red potatoes
  • 32- ounces low-sodium chicken broth
  • 1 cup unsweetened coconut milk almond milk, or cream from grass fed cows

Instructions

  • Melt coconut oil, & olive oil in a large stock-pot over medium-high heat.
  • Add onions, garlic, sliced sausage rounds, kale, salt, pepper, rosemary sprig and thyme; Stir to combine and cook for 8-10 minutes, stirring until onion is translucent, & sausage is browned.
  • Add potatoes, & broth; bring to boil. Reduce to a simmer and continue to cook for 15 minutes, or until potatoes are tender.
  • Add milk, stirring to combine, and simmer a few more minutes.
  • Remove rosemary sprig. Let cool for a few minutes.