Easy Weeknight Potato Sausage Soup

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What you’ll need

Michigan Russet potatoes ½” dice
3 lbs
Medium onion diced
1
Italian turkey sausage
1 lb
Garlic, minced
2 cloves
Chicken stock
2 qts
Kale, roughly chopped
1 head
Salt and pepper
to taste
Crushed red pepper
to taste

Instructions

Serves 6
Time: 30 minutes
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Michigan Potatoes

Preparation:

1. In a large soup pot saute the chopped onion for approximately 5 minutes over medium heat until translucent.

2. Add crumbled turkey sausage and cook thoroughly.

3. Add garlic and cook an additional 2 minutes

4. Add chicken stock and potatoes, bring to a gentle boil. Reduce heat and simmer until potatoes are fork tender. 15-20 minutes.

5. Add kale, salt and pepper to taste, and red pepper if desired. Simmer an additional 8-10 minutes until kale is completely wilted.

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