• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

A friend’s simple implementation of this popular soup from Olive Garden. If you plan it right you can cook this in one pot for a huge batch with easy cleanup! Note that this recipe almost filled a 7 quart dutch oven. You can probably reduce the volume by reducing the number of potatoes and cutting the liquid component in half.

§Details

• ⏲️ Prep time: 20
• 🍳 Cook time: 20
• 🍽️ Servings: 10

§Ingredients

• 6 russet potatoes
• 6 cloves garlic
• 1 yellow onion
• 1 lb Jimmy Dean Sausage
• Salt and pepper
• 64 oz chicken broth
• 1 bunch kale
• Small bunch parsley
• 2 cup heavy whipping cream
• Crushed red pepper

§Directions

1. Wash potatoes and cut in half before slicing into half moons. Set aside in large bowl
2. Mince garlic and small chop onion
3. Heat large pot or dutch oven over medium-high heat and smash and brown jimmy dean sausage on bottom to brown. Season lightly with salt and black pepper. Flip sausage to brown other side and continue to next step before sausage is fully cooked.
4. Add garlic and onion and break sausage up. As onion sweats, scrape fond off the bottom of the pan. When sausage has fully cooked and onions have softened set aside in a large bowl
5. Add potatoes and stock to the large pot and bring to a boil. Reduct to a low boil and cook until tender
6. Chop kale and parsley while potatoes are cooking
7. When potatoes are fork tender add kale and sausage mix the pot and cook for a few more minutes to let flavor combine
8. Add heavy whipping cream, season with salt and crushed red pepper to taste
9. Optionally, add parsley at the end and/or as garnish