6-8 medium russet potatoes, scrubbed and sliced about 1/4 inch thick
2 15 oz cans chicken broth
Salt & pepper to taste
2 tsp Mrs. Dash Garlic & Herb Seasoning Blend
3 cups fresh kale, washed and striped from stem
1 1/2 cups milk
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Let's Make It
On medium heat, cook sausage in a skillet, set aside.
Leave the skin on the potatoes after washing, slice 1/4 inch thick disk, and add to a 4 quart soup pot. Add chicken broth and water to cover potatoes. Add salt & pepper, and seasoning blend. Cook for about 15 minutes till potatoes are just barely fork tender.
Add sausage and kale and simmer for about 10 more minutes until kale is tender. Stir in milk just before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.