Ingredients:

  • 1 lb spicy smoked turkey sausage, casings removed
  • 4 oz smoked turkey, finely diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1½ lbs Russet potatoes, peeled and cubed into 1/2 inch pieces
  • 3 cups fresh kale, stems removed and chopped
  • 1 cup half-and-half
  • 1/2 tsp cracked black pepper
  • 1/4 tsp salt

Instructions:

  1. Place a large Dutch oven or 6-quart pot over medium-high heat. Add the 1 lb spicy smoked turkey sausage and 4 oz smoked turkey, cooking and breaking the sausage into small crumbles until the meat is deep golden brown, slightly crisp, and reaches an internal temperature of 165°F (74°C).
  2. Lower the heat to medium. Stir in the diced yellow onion and cook for 3–5 minutes until translucent. Add the minced garlic and sauté for 60 seconds until fragrant.
  3. Pour in the 6 cups low-sodium chicken broth and bring the mixture to a gentle boil. Stir in the cubed Russet potatoes, reduce heat to a simmer, and cook for 12–15 minutes until the potatoes are tender when pierced with a fork.
  4. Stir in the chopped kale and cook for 2–3 minutes until the leaves are wilted and vibrant green.
  5. Lower the heat to low and stir in the 1 cup half-and-half. Season with 1/2 tsp cracked black pepper and 1/4 tsp salt, simmering for another 2 minutes until the soup reaches a cohesive, creamy consistency.