Creamy Sausage Soup with Kale

Being an Aussie mum and living in America I soon found out no one liked the food I cooked. I cooked it regardless because it was all I knew. Luckily I had plenty of recipes from my wonderful mother in law, and my husband was more than happy to eat pasta and tortillas every day…(I wasn’t) Enter The Pioneer Woman. In my early days of blogging which would be 2004 I discovered Ree, what blogger didn’t know her! She caught my eye thru photography and homeschooling, but later I discovered her wonderful cooking.

American food quickly became my favourite because of the richness!!!! Unknown to my husband (the anti fat man) her food was fat full and tons of butter and other yummies which wasn’t all the craze. I tried a few of her recipes and my family devoured them. I found more and they begged for them on a weekly basis.

This is a version of one of my favourites of hers.


2 bunches Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces
12 whole Red Potatoes, Sliced Thin
1 whole Onion, Chopped
1 1/2 lb. Italian Sausage
1/2 tsp. Red Pepper Flakes (more To Taste)
2 c. Low Sodium Chicken Broth
2 c. Whole Milk
4 c. Half-and-half
Splash Of Heavy Cream
Fresh Or Dried Oregano
Black Pepper To Taste


Add oil to a large pot and add sausages. If you prefer you can crumble and cook them or just slice them into bite sized pieces after they have browned. Cook the onions while chopping the sausages.
In a medium pot. boil kale and sliced potatoes until soft not falling apart. You can use white beans ilike white kidney beans or northern beans if you prefer. Drain and set aside. These can been added with the remaining ingredients if you are short on time but be careful not to overcook potatoes or they will disintegrate.

Add the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes.

Taste and adjust seasoning as required. Add a splash of heavy cream for more yum, then serve.

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