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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!