Greg's Killer Kale Soup

Rustic, hearty and naturally gluten free, Greg's Killer Kale Soup is filled with potatoes, Brazilian sausage, crisp bacon and of course, kale!

5 from 1 vote

Print Pin Rate

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: servings

Calories: 363kcal

In a dutch oven or heavy bottom stock pot, fry the sausage and bacon separately over medium high heat until browned and set each aside.
Discard all but 2-3 tablespoons of the pan drippings in the same pot you cooked the sausage and bacon. Cook the onion in the drippings over medium heat until translucent.
Add the garlic and continue cooking until fragrant, about a minute. Don’t let the onion or garlic burn.
Add the potatoes and chicken stock to the pot and turn the heat to medium high. Allow it to come to a low boil. When the potatoes are fork tender, add half of the kale, sausage, bacon and white beans to the pot allowing everything to heat through for a minute or two.
Using an immersion blender or very carefully transfer to a standard blender, blend the soup until only small bits remain. This is a rustic soup and isn’t supposed to be completely smooth.
Taste the soup and season with salt and pepper IF you think it needs it. It may not need any salt at all.
Stir in the remaining kale, sausage, bacon and white beans (reserving a little if you’d like for garnish). Ladle into bowls, garnish if you’d like and drizzle with good olive oil just before serving. A squeeze of lime will brighten up this rich and hearty soup, but is not traditional and is completely optional. Mop it up with some crusty bread if you'd like.