Sausage, Potato and Collards Soup

Yummy Italian Sausage, Potato
and Collards Soup

I made this delicious soup a couple of weeks ago, and will probably make again this week. It was so good, and the best part was that my husband, who HATES collards, LOVED this soup. I grow all of these veggies in my garden, but, since they are long gone from last season, this batch was made from produce in one of my Abundant Harvest Organics produce boxes. Give it a try … it’s especially good on a chilly evening with a side salad and some crusty bread.

Sausage, Potato, and Collards Soup

Prep Time: 5 Minutes

Cook Time: 45 Minutes 
Difficulty: Easy

Servings: 6

Ingredients:

1 bunch Collards, picked over, cleaned, stems removed, and roughly chopped

6 whole Red Potatoes, sliced thin

½ large Onion, chopped

1 pound Italian Sausage

¼ teaspoon Red Pepper Flakes (more or less to taste)

1 cup Low Sodium Chicken Broth

6 cups Whole Milk

½ t. Fresh or Dried Oregano

Black Pepper to taste

Instructions:

Prepare the collards and set aside.

In a medium pot, boil sliced potatoes until tender. Drain and set aside.

In a large pot, crumble and brown the Italian sausage. Drain as much of the fat as you can. Stir in the red pepper flakes, oregano, chicken broth, and milk. Simmer for 30 minutes.

Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness if desired, then stir in the collards. Simmer an additional 10-15 minutes, then serve.