Spicy Sausage, Potato and Kale Soup

spicy sausage, potato and kale soup warms a chilly day right up



  1. Cut sausage links into 1/4 inch thick rounds and fry in a 6 – 8 quart stockpot.
  2. Peel and thinly slice potatoes.
  3. De-stem and roughly chop the kale.
  4. Once sausage is almost cooked through, add chopped onion, diced garlic, oregano, and crushed red pepper flakes.
  5. Cook until softened.
  6. Add potatoes and kale, then cover with water, put the lid on, and simmer.
  7. Tear kale leaves in rough pieces, pulling off stalk.
  8. Add them to the sausage. Add water to half an inch above the potatoes.
  9. Cook on medium until potatoes are soft.
  10. Meanwhile, fry the bacon.
  11. Crumble the bacon then add to soup, reserving 1/3 for garnish.
  12. Add milk and cook for 10 more minutes. Do not boil as the milk will curdle.
  13. Serve hot or refrigerate overnight for a thicker soup the next day.