Potato and Sausage Soup

Ingredients

• 1 lb andouille sausage links, sliced into moons

• 1 yellow onion, diced

• 4 cloves garlic, minced

• 4 medium potatoes, cut into bite sized pieces

• 1 tsp paprika

• 1 tbsp chicken bouillon (optional)

• 4-6 cups chicken broth (depending on how brothy you’d like your soup)

• 1 head curly kale, roughly chopped

• 2 tbsp half and half

• salt and pepper, to taste

Instructions

1. Heat a Dutch oven or pot with a lid over medium heat. Once hot, add the sausage and brown on each side for about 2-3 minutes.

2. Once the sausage is browned and has released some fat, add the diced onion and minced garlic. Sauté until the onion has softened, about 3-5 minutes.

3. Add the potatoes, paprika, bouillon, and broth to the pot. Bring to a simmer, then cover and cook until the potatoes are fork-tender, about 20 minutes.

4. Use a fork to mash some of the potatoes to help the soup become creamy. Add the kale and half and half, and cook until the kale is wilted. Season with salt and pepper to taste.

5. Serve and enjoy!

Serves: 4 Time: 45 minutes  Calories: 439 Protein: 28g Carbs: 36g Fat: 18g

MEAL PREP NOTE: Allow to cool completely and freeze. Thaw in the fridge overnight and reheat on the stovetop or in the microwave until vegetables are completely warmed through. Note: potatoes may absorb some liquid or change texture when frozen. Add more broth when reheating if desired.