4russet potatoessliced thin (or use Thrive Life Diced Potatoes)
2tsp.Thrive Life Diced Garlicor garlic powder
1/2tsp.Black pepper
1/2-1tsp.Red pepper flakes
1pintwhipping creamor 1-2 cans evaporated milk
1/2cupparmesan cheese
1 1/2cupThrive Life Kale
1/2cupThrive Life Instant Mashed Potatoes
Instructions
Place the sausage crumbles in a bowl and cover the meat with water. Let the sausage hydrate for at least 10 minutes. In a soup pot heat the olive oil to medium-high heat. Add the sliced onions and red bell peppers and saute. Drain the sausage from the water but keep the water and pour into a measuring cup. Add the sausage to the pan and continue to sauté.
To the measuring cup with the reserved sausage water, fill the rest of the 4 cups with chicken broth. If you want to discard the sausage water you can and just use chicken broth, it’s up to you. You just need 4 cups of liquid total.
Let the ingredients simmer while you slice the potatoes.
Rinse the potatoes and cut off any blemishes. Use a sharp knife and cut the potatoes into super thin, circular slices. Add the sliced potatoes to the soup pot. Let the potatoes simmer until tender.
Season the soup with all of the seasonings. Once the potatoes are tender stir in the instant potatoes, heavy whipping cream and kale. Stir until combined and turn heat to low. Let simmer until ready to serve. Top with parmesan cheese.