Chop potatoes into bite size pieces. Add to pot, fill with water, bring to boil. Let cook until fork or knife can easily slide into them.
Chop up your onions and garlic. Set garlic aside for later.
Brown sausage and caramelize onions in a skillet.
This step takes time, so don’t rush it! Make sure the onions are nice and caramelized.
Drain and set aside potatoes when they are tender.
Wash and dry kale. Tear into bite size pieces with your hand.
Once the sausage and onion mixture is finished cooking, add them to a large pot. Also add the garlic, corn, kale, and chicken stock. There will probably be a lot of kale! Add it in a little at a time. It will cook down.
Bring to a boil to let the kale cook down.
Add the cooked potatoes.
Add the instant mashed potatoes. This will help thicken the soup.
Secret ingredient: MSG. I added ¼ tsp for the entire recipe. Also add salt, pepper, and any other spices at this step. I didn’t add salt because the chicken stock already has plenty, but I did add pepper.
Nutrient Breakdown per serving - Yields 5 servings
65 grams carbohydrates
7.2 grams fiber
14.8 grams total fat
5.5 grams saturated fat
23.4 grams protein
Excellent source (20% DV or more) of omega-3 fatty acids, all of the B vitamins, vitamins A, C, and K, calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, and zinc.