Knock Your Socks Off Soup

Bre Van Patten


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!

pinch tips: How to Remove a Yolk





20 Min


30 Min


Stove Top


1 lb
chorizo (mexican sausage, mild or medium
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

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.
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.
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.
Enjoy the deliciousness!!

About this Recipe

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