Ingredients:

  • 1 lb Spicy or Sweet Italian Sausage, bulk or casings removed
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 2 medium Carrots, peeled and sliced into rounds
  • 1.5 lbs Yukon Gold Potatoes, diced into 1/2-inch cubes
  • 6 cups Chicken Bone Broth
  • 1 tsp Dried Oregano
  • 0.5 tsp Red Pepper Flakes
  • 3 cups Fresh Lacinato Kale, stems removed and chopped
  • 1 cup Heavy Cream
  • 1 cup Sharp White Cheddar, shredded
  • Kosher salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Place your Dutch oven over medium high heat. Add the 1 lb Italian sausage and break it apart with your spoon. Cook for 8 minutes until browned and crispy on the edges.
  2. Remove the sausage with a slotted spoon, leaving the rendered fat in the pot. Add the diced yellow onion and sliced carrots. Sauté for 5 minutes until the onions are translucent and soft.
  3. Add the 4 cloves of minced garlic, 1 tsp oregano, and 0.5 tsp red pepper flakes. Stir for 1 minute until the garlic is fragrant but not browned. Add the 1.5 lbs of diced Yukon Gold potatoes and stir to coat them in the aromatics and fat.
  4. Pour in the 6 cups of chicken bone broth. Use your spoon to scrape the bottom of the pot vigorously. Simmer for 15 minutes until the potatoes are fork tender.
  5. Return the cooked sausage to the pot. This allows any juices that collected on the plate to rejoin the party. Let it simmer together for 2 minutes to marry the flavors.
  6. Turn the heat to low. Pour in the 1 cup of heavy cream and stir gently. Add the 3 cups of chopped Lacinato kale. Stir for 2 minutes until the kale is wilted and bright green.
  7. Gradually sprinkle in the 1 cup of shredded sharp white cheddar. Stir constantly until the cheese is fully incorporated and the broth is silky.
  8. Taste the broth. Add kosher salt and cracked black pepper as needed. Sometimes the sausage and broth provide enough salt, so always taste first!