Knock Your Socks Off Soup

Bre Van Patten

By
@breonnavp

Lately, I've been seeing lots of posts online about Zuppa Tuscana, and then my stepdad was raving about a sausage and potato soup, and it all inspired me! I don't think there is ANYTHING better on a chilly Fall day than a hot bowl of soup and some crusty bread. This soup is so warming and delicious, you'll just want to curl up with a bowl of it and watch some movies with your loved ones!


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Rating:

Serves:

6-8

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 lb
chorizo (mexican sausage, mild or medium
half
yellow onion, diced
2 tsp
minced garlic
4 small
potatoes, diced
3 c
chopped kale
1 c
sweet corn
1 1/2 box
chicken broth (that's 6 cups i think)
3/4 c
heavy cream
1 Tbsp
fresh sage, chopped
salt to taste

Directions Step-By-Step

1
In a large pot, heat a little bit of olive oil (I used bacon grease) on medium. Put in your chorizo and break up with a wooden spoon. After cooking for about 5 minutes, add in diced onion and garlic. Cook until unions are translucent, stirring occasionally.
2
Once onions are cooked through, dump in diced potatoes and chopped sage. Pour in chicken stock, and bring up to a simmer. Cover and reduce to medium-low, simmering for about 18 minutes. Salt to taste.
3
Stir, and add chopped kale and sweet corn. Bring back up to boil, cover, and continue to simmer for 10-15 minutes. Stir in cream, and serve with sourdough or French rolls.
4
Enjoy the deliciousness!!

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Gluten-Free
Other Tags: Quick & Easy, For Kids