Creamy Sausage, Kale, & Potato Soup | PALEO, Whole30
Servings: 4
Calories: 613kcal
Ingredients
- 1 lb pork sausage (we use the breakfast sausage from ButcherBox)
- 1/2 white onion, finely chopped
- 2 russet potatoes, diced into 1/2" cubes
- 4 large carrots, chopped
- 3 celery stalks, chopped
- 2 tsp minced garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp oregano
- 1/4 tsp nutmeg
- 2 cups chopped kale
- 6 cups bone broth (we use chicken)
- 2 cups coconut milk
- pinch red pepper flakes
Instructions
- Add the pork sausage to a large saucepan over medium heat. Cook until browned and broken into crumbles.
- Add the onion, potatoes, carrots, celery, and garlic, and continue to sauté until the onions are just softened.
- Stir in your seasonings and the chopped kale.
- Add the bone broth and coconut milk, and season with red pepper flakes to taste. Bring to a low boil then reduce to a simmer, cooking for about 20 minutes or until the potatoes are fork tender.
- Serve hot, and enjoy!
Notes
- If you can't find Whole30 compliant ground pork sausage, you can substitute ground pork- just be sure to bump up your seasonings if needed!
- Any other potato will do, we just like the texture of russet potatoes in this soup. I don't peel them either- just scrub & chop!
- Because this soup is done so quickly on the stovetop, I haven't had a reason to try it in the slow cooker or Instant Pot. Would love to hear how it goes if you do!
Nutrition
Calories: 613kcal | Carbohydrates: 34g | Protein: 34g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 82mg | Sodium: 1293mg | Sugar: 4g | Iron: 3mg