Ingredients
Equipment
Method
Instant Pot
- Hit the saute button on the Instant Pot and add 1 tablespoon oil & sausage.
- Break sausage into small pieces, stirring often until browned.
- Add onions and garlic stirring frequently so not to burn the garlic.
- Hit cancel(if the saute feature hasn't turned off yet). Add the broth, potatoes and seasonings making sure there is enough broth to cover the potatoes.
- Place the lid on, close the valve to seal, and cook for 5 minutes on high pressure.
- Slow release pressure for another 10 minutes and then turn the valve to release the rest of the pressure.
- Once pressure is fully released, remove the lid and stir in the kale. If not serving immediately, stir in the kale when ready to serve.
- At this point you can add in your milk of choice to make the soup creamier or leave as is!
Slow Cooker
- Heat a large stovetop skillet over med/high heat and add 1 tablespoon oil.
- Add the sausage and onions until the sausage is browned and onions are translucent.
- Add the garlic, stirring constantly(garlic burns easily!) for 2-3 minutes. Remove from heat.
- Place sausage mixture into a crockpot long with the broth, potatoes and seasonings. Make sure potatoes are covered compeletely with broth.
- Cook on low 5-6 hours or high 3-4 hours.
- Stir in kale when ready to serve and add in milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Notes
Serve with a salad or gluten free baguette.
If you like some spice, use a mix of hot and mild sausage links or add some crushed red pepper flakes!
If you like some spice, use a mix of hot and mild sausage links or add some crushed red pepper flakes!