3 tablespoons butter
1 cup chopped onion
1/2 cup chopped celery
1 lb. Kettle Club Smoked Beef Sausage
1/4 cup all-purpose flour
1/2 cup chopped green onions
2 cups chopped Kale
1 tablespoon chopped fresh parsley
1 teaspoon dried leaf basil
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
1 teaspoon Smoked Paprika
3 cups chicken broth
2 pounds baking potatoes, peeled and diced
1 1/2 cups heavy cream
- In a large skillet over medium-low heat, melt the butter. Add the onion, celery, and diced sausage; sauté until the vegetables are tender and sausage is lightly browned.
- Stir the flour into the vegetable mixture until smooth and well-blended; stir in green onions, parsley, basil, salt, and pepper. Add chopped Kale. Continue cooking, stirring, for 1 minute. Blend in the chicken broth.
- Add the diced potatoes, cover, and simmer for 25 minutes, or until potatoes are tender.
- Stir in the heavy cream and continue cooking until heated through.