Spicy Potato Soup With Kale And Sausage

• 1 cup Water
• 1 pound Hot Italian Chicken Sausage Links
• 1 Tablespoon Extra Virgin Olive Oil
• 1 cup Diced Yellow Onion
• 8 ounces, weight Crimini Mushrooms, Sliced
• 1 teaspoon Salt
• 1/4 teaspoons Freshly Cracked Black Pepper
• 1/2 teaspoons Red Pepper Flakes (optional If You Don't Like Spicy)
• 10 cups Loosley Packed Tuscan Kale, Stemmed & Cut Into 1" Strips (about 1 Bunch)
• 2 pounds Russet Potatoes, Cut Into 1/2 - 1 Inch Chunks, Skin On
• 8 cups Low Sodium Vegetable Stock
• 1/4 cups Fresh Parsley, Roughly Chopped

1. In a large stock pot, add the water and sausages, and bring to a boil over medium-high heat, turning regularly to ensure even cooking. Once the water evaporates (about 10 minutes), add the olive oil, and brown the sausages for 5-7 minutes more. Remove sausages from the pot and set on a plate to cool.
2. Turn the heat down to medium and add the diced onion into the pot. Stir constantly and cook until just translucent, 5 minutes. Add the mushrooms and cook 5 minutes more, stirring frequently. Add the salt, pepper and red pepper flakes, mixing to combine. Then add in the kale, tossing until just wilted, about 1-2 minutes.
3. When the cooked sausages are cool enough to handle, cut on the bias into 1/4" rounds. Add them to the pot along with the potatoes and vegetable stock. Bring up to a boil, then turn the heat down to simmer and add the lid. Simmer for 15-20 minutes, or until the potatoes are tender. Taste to see if the soup is seasoned well, and add more salt/pepper if necessary. Add some fresh chopped parsley for color and dive in!

water, italian chicken sausage, olive oil, onion, mushrooms, salt, ubc, red pepper, loosley, potatoes, vegetable stock, ubc

Taken from tastykitchen.com/recipes/soups/spicy-potato-soup-with-kale-and-sausage/ (may not work)