Ingredients
8
8 servings
- •3 tablespoons butter
- •3 tablespoons all-purpose flour
- •4 cups chicken broth
- •2 cups water, or more as needed
- •1 large onion, chopped
- •5 cloves garlic, minced
- •5 sprigs fresh thyme
- •3 bay leaves
- •1 tablespoon dried sage, or more to taste
- •1 pound ground hot Italian sausage
- •4 red potatoes, or more to taste, chopped
- •1 large bunch kale, stems removed and chopped
- •1 pound fresh mushrooms, quartered
- •1 cup half-and-half
- •salt and ground black pepper to taste
Instructions
- Melt butter in a stockpot over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk chicken broth and water into roux, and bring to a simmer over medium heat. Add onion, garlic, thyme, bay leaves, and sage; cook until mixture has thickened and onions are tender, 10 to 15 minutes.
- Meanwhile, heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a paper towel-lined plate to remove excess grease.
- Add sausage, potatoes, kale, and mushrooms to the stockpot. Simmer until potatoes are tender, about 45 minutes. Add half-and-half and season with salt and pepper.
Nutritional Facts
Per 8 servings
- Calories: 352
- Carbohydrate: 17g
- Fat: 27g
- Fiber: 4g
- Protein: 14g
- Sugar: 3g
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