Sausage Potato and Kale Soup

Ingredients:

• 1 lb smoked beef sausage (kielbasa or andouille), sliced into coins
• 1 medium yellow onion, finely chopped
• 4–6 cloves fresh garlic, minced
• 1–2 heaped tsp sweet smoked paprika
• 4 medium potatoes, cubed (or 4–6 cups cauliflower florets)
• 32 oz no-sodium chicken bone broth
• 2 tbsp heavy whipping cream or half & half
• 4 cups Tuscan or curly kale, roughly chopped
• Freshly ground black pepper, to taste

Instructions:

1. Heat a large heavy-bottomed saucepan over medium heat. Add sausage (no oil needed) and sauté 2–3 minutes until lightly golden.
2. Add onion and garlic; cook 5 minutes, stirring, until onions are translucent and garlic is fragrant.
3. Stir in 1 heaped teaspoon smoked paprika, potatoes, and bone broth. Cover and simmer 15–20 minutes until potatoes are tender. Mash a few potatoes against the pot to thicken. Add more broth if needed. Adjust paprika to taste (up to 1 more heaped teaspoon).
4. Add kale and cream. Reduce heat and simmer 2–3 minutes until kale is wilted.
5. Serve hot with plenty of freshly ground black pepper.