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Ingredients

3 tablespoons butter 3 tablespoons all-purpose flour 4 cups chicken broth 2 cups water, or more as needed 1 large onion, chopped 5 cloves garlic, minced 5 sprigs fresh thyme 3 bay leaves 1 tablespoon dried sage, or more to taste 1 pound ground hot Italian sausage 4 red potatoes, or more to taste, chopped 1 large bunch kale, stems removed and chopped 1 pound fresh mushrooms, quartered 1 cup half-and-half salt and ground black pepper to taste

Nutrition Info

351.5 calories carbohydrate: 16.9 g cholesterol: 68.8 mg fat: 26.5 g fiber: 4 g protein: 13.6 g saturatedFat: 11.4 g servingSize: - sodium: 1070.2 mg sugar: 2.6 g transFat: : - unsaturatedFat: : -

Melt butter in a stockpot over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk chicken broth and water into the roux, and bring to a simmer over medium heat. Add onion, garlic, thyme, bay leaves, and sage, cook until the mixture has thickened onions are tender, 10 to 15 minutes.
Meanwhile, heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a paper towel-lined plate to remove excess grease.
Add sausage, potatoes, kale, and mushrooms to the stockpot. Simmer until potatoes are tender, about 45 minutes. Add half-and-half and season with salt and pepper.

8 servings

Delicious spicy kale soup with sausage!