Potato, Sausage, Chicken & Kale Soup

Our neighbors invited us down for dinner one evening and made a soup similar to this.  It tasted so good I had to recreate it on my own.  I added a few extra ingredients to make it more me, but it taste just as delicious as theirs did.

2 Tbsp Olive Oil
1 c Diced Smoked Turkey Sausage
1/2 Onion - Diced
1/2 Carrot - Diced
1 Celery Stalk - Diced
2 Large Russet Potatoes - Peeled and Cubed
1 Bay Leaf
1 Tbsp Fresh Thyme - chopped
3 c Chicken Stock
1 c Shredded Kale
1 c Shredded Chicken
1/2 c Heavy Cream
Kosher Salt
Fresh Ground Black Pepper

In a large stock pot or dutch oven heat the olive oil over medium high heat and then add the diced turkey sausage.  Brown the sausage, stirring occasionally, for about 8 - 10 minutes.  Remove the sausage from the pot and set aside.

Reduce the heat to about medium.  Leaving the oil and any rendered fat in the pot add the onion, carrot and celery.  Add a big pinch of salt and a few grinds of pepper.  Stir to combine.  Let the mixture sweat for about 5 minutes.  Add the potatoes, bay leaf, thyme, and chicken stock.  Bring the mixture up to a boil.  Reduce to a simmer and cover.  Let it cook for about 15 minutes.

Turn off the heat and let the mixture cool a bit.  Remove the bay leaf.  Using an immersion blender puree the mixture.  Return the soup to the stove top and bring back up to a simmer.  Let it simmer, half covered, for another 15 minutes.  

Add the sausage, kale, chicken and heavy cream to the soup, stirring to combine it all.  Let it simmer for another 10 minutes uncovered.  Turn off the heat and taste to see if any additional salt and pepper is needed.  Let cool slightly and then serve.

Serves 6 - 8 people

Don't have an immersion blender?  Feel free to use a regular blender, but only fill it half way full.  The hot liquid can expand and the last thing you want to do is burn yourself.  Blend the mixture in batches and then transfer it back to the pot.