Made with our Zesty Sausage, our Sour Cream and Chive Mashed Potatoes, and some fresh kale with peppers and spices, this hearty soup is a perfect cold-weather meal.
20 mins
50 mins
Serves 6
1 lb. | Owens Hot Roll Sausage |
1 pkg. | Bob Evans Sour Cream & Chive Mashed Potatoes |
2 tablespoons | Butter, unsalted |
1 | Small red onion, finely chopped |
1 | Jalapeño, seeded and minced |
4 cups | Chicken broth |
1/2 cup | Heavy cream |
1 bunch | Kale, washed, tough stems removed, leaves coarsely chopped |
To taste | Salt and black pepper |
Garnish | Sour cream dollop and diced sliced chives (optional) |
1 | Cook the zesty sausage in a medium sized frying pan over medium heat using a potato masher to break into crumbles. When fully cooked, drain sausage and place on paper towels to absorb grease. Allow to cool and set aside. |
2 | Melt the butter in a heavy stock pot over medium heat. Stir in the onion and sauté until translucent, about 3 minutes. |
3 | Stir in the jalapeño and continue to stir and cook for 2 minutes. |
4 | Pour in the broth, cover the pot and allow the mixture to simmer for 20 minutes. |
5 | Add mashed potatoes and stir in until fully incorporated. Simmer for an additional 10 minutes. |
6 | Puree the soup with an immersion blender until smooth. |
7 | Stir in the sausage and heavy cream to fully incorporate, bring soup back up to a simmer. |
8 | Stir in the kale, cover the pot and turn off the heat. Allow kale to wilt, about 8 minutes. |
9 | Season with salt and pepper to taste and garnish each bowl with a dollop of sour cream and sliced chives. |
Calories | 530 |
Total Fat | 39 g |
Saturated Fat | 17 g |
Cholesterol | 80 mg |
Sodium | 1260 mg |
Total Carbs | 25 g |
Dietary Fiber | 3 g |
Protein | 19 g |
Different products may contain allergens such as Milk, Wheat, Egg, Soy, Peanuts, Tree Nuts, Fish and Shellfish. If you are sensitive to allergens, always check the labels before use.