Once cooked, I am sure this soup will freeze, but I've got no idea because it never lasts that long... ever. So I can't trust that it will freeze well, though if you wait to add the cream, I'm sure it will work brilliantly. I should try it just for you. Next time. As long as we don't eat it first. Hummm...
What you will need:
1lb Italian sausage (Not breakfast sausage, but one of the no-nitrate ones would be best like the New York Sausage Company brand chubs.)
4-5 Potatoes (peeled, washed, chopped into bite sized chunks)
1 Onion (diced)
2 TBS of minced garlic
32 ounces of chicken broth
4-6 pieces of bacon (equal to 1/4 cup cooked and chopped/crumbled--optional)
1 bunch of kale (washed, chopped into bite sized pieces)
1 cup heavy whip cream (you can use full fat coconut milk and some coconut cream)
2 TBS of any flour (you can use wheat, oat, sorghum, etc. I wouldn't use coconut though. Any thickener will do. Or do without the thickening)
Salt and Pepper
- Brown meat in large stock pot you will cook your soup in.
- If you prefer, you can drain the excess fat from the sausage before you move on, otherwise, add to the browned meat: chicken broth, garlic, potatoes, and onion.
- Add just enough water to cover the potatoes.
- Cook on high or until potatoes are soft.
- Alternately, this can go in the crockpot. Cook on high 3-4 hours or until potatoes are soft (low 5-6 hours).
- Mix flour into cream and try hard to get out all the lumps.
- Add cream, kale and bacon to crockpot and stir well.
- Cook on high 30 minutes or until broth is thickened.
- Add salt and pepper to taste.
- Add a dash of cayenne to kick it up a notch.
Seriously the best soup ever. I make it twice a month and it's heaven in a bowl.