This is an updated version of one of the first recipes on the Kitchen Gone Rogue blog. It’s a fast, easy, nutritious and oh-so-flavorful Potato Kale Sausage Soup. It’s also dairy-free and, as long as you use a gluten-free sausage, a gluten-free soup too. You can use whichever sausage you prefer — from vegan to an organic, nitrate-free, gluten-free chicken bell pepper sausage (like the one pictured below, made by Bilinksi’s) to your favorite turkey, beef or pork sausage. This is one of my favorite soups for 5 reasons: 1) it’s simple and doesn’t take a lot of time to make, 2) it’s seriously soothing and scrumptious, 3) it includes poached eggs (and poached eggs simply make any dish divine), 4) like many soups, it’s relatively inexpensive to make and 5) it’s good for you!
When I say it’s good for you, I don’t mean it’s one of those plug your nose and choke it down dishes. Nutritious and delicious must go hand-in-hand for me … or this hand isn’t lifting it to my mouth and it sure as hell isn’t making its way onto this blog!
So, let’s talk about kale. Some people adore it; others avoid it. I grew up thinking it was just something to decorate salad bars with, so despite me eating pretty darn healthy my whole adult life, it took me a while (a long while, I’ll admit) to warm up to trying kale. And once I did, of course, I loved it. Still, I’m partial to cooked kale and prefer the leaves over the stems, so this recipe includes only the leafy parts of the kale. If you prefer, by all means, use the stems too.
Knowing all of kale’s health benefits (check out this article) makes me want to give myself a high five when I eat it! And the broth feels like a warm hug for my insides. So … high-fives and hugs!? YES. Way to go, potato kale sausage soup! 🙂
Sometimes I double or triple this soup recipe so we can have leftovers and/or I can freeze some for an upcoming busy week. Only poach as many eggs as you will eat the evening you make them. In others – don’t poach and freeze or refrigerate them; you want to make the eggs fresh, right before you’re ready to eat. And if you’re vegan? Use a vegan sausage and skip the poached eggs. The soup is delicious without them.
The first time you make this, I suggest not doubling the recipe, unless you need to feed a crowd. Why? Because if you make it as-is below, you’ll realize just how fast and easy this is to make. 🙂 Another hint: use a sausage that doesn’t have a casing, so you save time not having to peel it off.
Have a question or comment? Leave one below! If you make this, I’d love to know — you can leave a comment and/or tag Kitchen Gone Rogue in your social post. Feel free to pin it/save it too!