Chef Jenn Magrey
Four Mile River Farm sweet sausage
Newgate Farm potatoes

1 teaspoon olive oil
1/2 Pound Four Mile River Farm sweet sausage (any Italian sweet sausage works great), removed from casing
2 large white potatoes - Newgate Farm or Hidden Brook Farm - small diced
1 medium onion small diced
2 cloves garlic minced
1 bunch curly or lacinato kale - Hidden Brook Gardens - roughly Chopped
1 box chicken broth
Pinch crushed red pepper
Salt and pepper to taste
Light cream -1/2 cup or more to taste
Grated Beaver Brook Farm Farmstead Cheese for garnish

In a medium stock pan, heat the olive oil over medium heat and add the crumbled sausage. Sauté the sausage using a wooden spoon to break it up and lightly brown. Add the onions, potatoes and garlic and cook for 5 minutes more, stirring and combining. Add the chicken stock and let cook for 15 minutes over medium-low heat (light simmering) until potatoes are tender.

Add the whole bunch of chopped Kale a little at a time and stir it into soup to combine and cook for another 10 minutes more until kale is cooked.

Using an immersion hand blender, blend the soup for just a few pulses to break up some of the potatoes and kale.

Stir in the cream. Taste for salt and pepper. Serve with grated Beaver Brook Farm farmstead cheese.

Enjoy!!

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