This little slow cooker soup here is loaded to the brim with flavor. White Beans, Kale, Sausage, Potatoes…oh my! Everything goes into the slow cooker and then when you’re ready to eat, you ladle it into bowls, top with cheese and enjoy.
This recipe serves four.
1 pound of sausage, browned and crumbly (I used an Italian style sausage)
1 (15 oz) can of Great Northern Beans, rinsed and drained
4 cups of torn kale
2 Russet potatoes, peeled and chopped into bite-sized pieces
1 onion, chopped
2 cloves of garlic, chopped
1 tablespoon of Dijon mustard
about 2 cups of chicken stock
a splash of heavy cream or half and half
Shredded cheddar to garnish
In your slow cooker, layer in your browned and crumbled sausage, beans, kale, potatoes, onion, garlic and Dijon. Pour your chicken stock over everything. Cover and cook 6 to 8 hours on low or 3 to 4 hours on high. When you’re ready to serve, remove lid and stir in a splash of cream. Ladle soup into bowls and garnish with cheese.
That’s it! Thanks to the potatoes, this soup is extra thick and hearty. So much flavor, one little bowl.