Creamy Sausage & Potato Soup (Edit recipe)

This is the creamiest, most flavorful soup. It's definitely my favorite, and as a bonus, it's Whole30 and Paleo compatible.

15 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	1087
Fat:	39 g
Carbohydrates:	37 g
Protein:	41 g
Cholesterol:	62 g
Sodium:	1782 mg
Fiber:	6 g
Sugars:	9 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 8

Ingredients

1 lb Mild Italian Sausage, cooked (sausage links)
10 oz Bacon, roughly chopped
1 Yellow Onion, medium, small dice
5 cloves Garlic, minced
2 tsp dried Thyme
.25 cup Cassava Flour
6 cup Chicken Broth
4 cup White Sweet Potatoes, diced
5 cup Kale
3 cup Coconut Milk, full fat
2.5 tsp Sea Salt
.5 tsp Ground Fresh Black Peppercorns
1 Tbsp Lemon Juice

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large pot on medium heat, add the chopped bacon and cook until it’s crispy. Make sure to stir the bacon as it cooks to keep it from burning.
Slice the sausage links into 1/4-inch thick rounds.
Remove the bacon from the pot, leaving the rendered fat behind, and set it aside with the sausage. Drain the rendered fat from the pot, leaving 2 tablespoons behind.
Add the garlic and onion, sautéing until it’s translucent and fragrant, about 5 minutes. Add the sea salt, pepper, and thyme. Sprinkle the cassava flour over the mixture and whisk everything together.
Whisk in the chicken broth and bring to a boil, stirring constantly.
Add in the potatoes, sausage, bacon, and lemon. Simmer for 15 minutes. The potatoes should be soft.
Add the kale and coconut milk. Stir together and simmer for an additional 5 minutes.
Serve in bowls and enjoy!