Sweet Italian Sausage, Potatoes & Kale make a Savory Soup. Serve with Hot Corny Corn Bread on the Side.

Piping Hot Corny Corn Bread

Savory Italian Sausage and Potato Soup With Kale

After sitting outside in the cold to see a terrific Castle High School Band Concert I was ready for a hot and savory soup. (Granddaughter is in the drum section and she's KILLER Good!)  This potato Soup teams with Italian Sausage and kale to make a spectacular savory soup with the fennel seasoning hitting a wonderful flavor note.  Pair this with hot from the oven Corny Corn bread and you have a wonderfully well rounded meal for 6-8 based on vegetables and grains using meat more as a condiment to add flavor.


Savory Potato & Sausage Soup Ingredients:

1 pound fresh sweet Italian sausage crumbled and browned
1 onion diced
1 bag shredded hash brown potatoes
3-4 C. chicken stock
1-2 C. fresh shredded kale
2 C. half and half or cream
salt and pepper to taste
pinch of red pepper flakes

Brown sausage and add onions.  Cool until thy are translucent.  Add the potatoes, stock, and kale and simmer until the potatoes are tender, about 10 minutes.  Add the half and half and seasonings. Bring to a simmer and serve piping hot.  Yield 6-8 servings.





 Ingredients for Corny Corn Bread:

1 box Jiffy Corn Bread Mix
1 can creamed corn
1 can regular cut corn DRAINED
1 stick melted butter, cooled
2 eggs
1 C. sour cream
1/2 C. sugar

Preheat the oven to 375 degrees F.   Prepare 9" x 13" pan with cooking spray and set aside.

Stir all of the ingredients together well using a wooden spoon until well combined.  Spread into the prepared pan and bake 50-60 minutes until a pick inserted and removed is clean.

Cut into 12 pieces and serve hot.  Yield 12 portions.