Potato-Kohlrabi Soup with Sausage recipe
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- 1 tablespoon olive oil 1 (3.5 ounce) link hot Italian sausage, casing removed and crumbled, or more to taste 1 slice pancetta, diced 1 medium onion, diced 2 cloves garlic, minced 6 cups chicken broth 3 new potatoes, peeled and cut into 1/4-inch slices, or more to taste 2 kohlrabi bulbs, peeled and cut into 1/4-inch slices 1 bunch kale, stems removed and chopped 1 pinch cayenne pepper, or to taste 1 pinch garlic powder 1 pinch onion powder ½ cup heavy cream kosher salt and ground black pepper to taste
Nutrition Info
- 186.6 caloriescarbohydrate: 17.9 gcholesterol: 32.2 mgfat: 10.6 gfiber: 4 gprotein: 6.8 gsaturatedFat: 4.6 gservingSize: -sodium: 1062.8 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Potato-Kohlrabi Soup with Sausage
Directions
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Heat olive oil in a large soup pot over medium-high heat. Cook and stir sausage and pancetta in the hot skillet until browned, breaking it up as you stir, 5 to 7 minutes. Toss in onion and cook until translucent, 5 to 7 minutes. Add garlic and cook and stir until fragrant, about 30 seconds.
Add chicken broth, potatoes, kohlrabi, kale, cayenne, garlic powder, and onion powder to the pot, bring to a boil. Reduce heat to medium-low and let simmer until potatoes and kohlrabi are tender, 20 to 30 minutes. Pour in cream and cook over low heat until heated through, 3 to 4 minutes. Season with salt and pepper to taste.