Total Time
Prep 20 mins
Cook 30 mins

Thought about calling this Kiss the Cook soup, b/c after tasting hubby hugged me and told me how lucky he was to have me. LOL!! Whenever I have a huge amount of kale leftover, I freeze it raw -- chopped--in one quart zip locks for a different day and works great for my next batch of soup. Estimate that 4 cups of kale equals 4 ounces and that one sausage link equals 4 ounces.

Ingredients Nutrition


  1. Wash and dry kale.
  2. Microwave bacon until crisp, set aside until end.
  3. In Dutch oven, sauté sausage and onion until sausage is brown, remove grease.
  4. Add garlic, potatoes, stock, fennel, black pepper, and red pepper flakes, bring to low boil, cover, and cook until potatoes are done, about 20 minutes.
  5. Meanwhile, remove ribs of kale and chop.
  6. Lower burner to low, remove with slotted spoon about 2 cups potatoes, roughly mash with fork, and stir back into pan.
  7. Stir in chopped kale, simmer about 4 minutes-- we like kale a bit chewy.
  8. Add half and half.
  9. Stir in crumbled bacon, serve.
  10. NOTE: If freezing, hold off on half and half, add later. You can also put hot soup into bowl and add a tablespoon at a time of the half and half to each bowl. Haven't tried yet in crockpot but assume it would work fine.
Most Helpful

This is a delicious, comforting and satisfying soup! Loved the addition of the fennel seeds and the crushed red pepper flakes. I used sweet Italian turkey sausage and a little less than called for. Thanks for sharing a great recipe!

loof March 02, 2014

Aussie Swap#84: Delicious! This soup reminds me of the one at Olive Garden! We loved this soup - even my 11 year old loved it (I got to eat her kale though). Delish and easy to make - perfect for the super cold days we have been having!

Mom2Rose January 29, 2014