Spicy Sausage, Kale, and Potato Soup

A while back, on Pinterest I believe, I ran across a recipe for Kale and Spicy Sausage soup. I decided to check out the blog it came from, The Candid Appetite, and fell in love! Turns out he is a fellow WordPress user, and everything on his blog looks amazing! Not only is he a fabulous photographer (a little jelly there), but his recipes are mouth-watering!
This recipe stood out as something I definitely wanted to try when it got cold out. Clearly, it isn’t cold here in Southern California right now, its about 85° outside but whatever… My grandfather passed away last night and today my brain has been in a daze. He was really old and was battling liver cancer, so it was his time. He lived a wonderfully long and happy life but I digress. Cooking is the only real way I know how to let go and decompress. Everything else disappears, I relax, and I get into the zone. This soup was made with lots of love today.
I hope you enjoy it as much as I did.



In a large cast iron pot heat one tablespoon of oil. While thats heating up I removed the sausage from its casing, then roughly chopped it into smaller pieces. Raw sausage is hard to cut so don’t worry too much about it. It will crumble as you cook it and break it up. Stir the sausage every so often, letting it brown on all sides. Once its fully cooked and brown, spoon out of the pot with a slotted spoon, and set aside. I usually put mine in the microwave so I’m not tempted to eat it all while I do other things. I promise, it’ll taste better IN the soup!



As the meat browns, dice the onion and roughly chop the garlic. We are huge garlic fans in our house, so feel free to use less. I’ve also added garlic and onion powder to this recipe, so do what tastes good to you. I drained the fat out of the pot when the sausage was done, but DO NOT scrape the pot yet! You want all of that flavor to stay.

Turn the heat down to medium and add the butter. While the butter melts use a wooden spoon to scrape the bottom of the pot. When you’ve gotten all of the yummies off the bottom add the onion and garlic coating it well with butter and flavor, let it cook for about 5 minutes until soft and translucent. Now you can add the seasonings; salt, pepper, onion, nutmeg (I know it seems weird, but Jon swears by it in his recipe, so do it!) garlic, and chili flakes.









Kale is an awesome green that I use pretty regularly. Its so healthy for you, and tastes so great with just about anything! There are a bunch of different types, this is the most common.

At this point, you can remove the kale from its tough stems, you don’t want those in your soup. Rinse and chop it up into bite sized pieces then add it to the pot. I know it’ll seem like a lot at first, but kale (like spinach) wilts down tremendously. So you’ll want a LOT of it. Plus, its healthy and tastes yummy in the soup! You may need to add it in batches until you have room for it all. Mix it in with the garlic and onion until it turns bright green.




While the kale wilts, clean the skin of the potatoes and slice into medium pieces. You want them all about the same size so they cook evenly and consistently. Add them to the pot, along with the cooked sausage (you almost forgot it was in the microwave, huh?). Mix everything together and add both boxes of chicken stock. Bring to a boil slowly so the potatoes have time to cook, but not overcook.












Last, but definitely not least, the holy grail.

Heavy. Cream.



Serve with french bread, or eat it on its own! I absolutely LOVED this recipe, thank you Jonathan!


White Sweet Potato and Kale Soup

As of a few months ago, I never knew white sweet potatoes even existed! My bff is doing the whole Paleo diet thing, and was coming for dinner so I decided to get her a sweet potato since we were having something on the side that wasn’t paleo friendly. I dont usually eat (orange) sweet potatoes, “Im just not that into you”, so when I was at the store I accidentally grabbed a white one. When dinner was done, we both realized this potato was WHITE! Well, more yellow, but you know what I mean.. it wasn’t orange. She absolutely loved it! I tried a bite and fell head over heels.

Since I’ve been trying to eat healthier, this was the perfect way to change out eating bad white potatoes. And now that Hubs has been on this vegetarian thing for almost two months now. I originally thought he was only going to do it for a month, but it sees to have stuck. Since he has been home more often lately (yay!) I have been incorporating more vegetarian dishes lately.


Today I was working on some homework at a friends house and she made a vegan lentil soup with the vegetable basket that gets delivered every thursday (genius) and I was totally jealous. So I rushed home and decided to make my own! I ended up just making this recipe up, and it tastes great. Hope hubs loves it 🙂



2 White Sweet Potatoes (as fat/round as you can get them) – Cubed
1 bag of Organic Corn (Trader Joe’s has the best)
2 Yellow Squash – Halved and sliced about a 1/2in thick
1 Large White or Yellow Onion (next time I might use two) – Diced
10 Garlic Cloves – Chopped, Roughly
1 Bag Kale
3 Large Carrots –  Diced
2 Cartons Vegetable Broth
Sea Salt
Fresh Ground Pepper
Chili Flakes
Onion Powder
Garlic Powder


In a large stock pot add 2 tablespoons of EVOO and let it heat until glassy. Add carrots, onion, and garlic. Cover with as much seasoning as you’d like. Honestly, I never measure seasoning… I like my food flavorful and just add until things are covered. Stir it all around and let it simmer for about 10min with the lid on.

Add potatoes and corn, stir together. Add both cartons of broth, kale, and more seasoning. Be as light or heavy with the Chili as you’d prefer. I was accidentally a little heavy handed with mine, but its not bad! Hubs likes heat, so he’ll appreciate it.

Turn the heat to medium and let it simmer until potatoes are tender to your liking!

Enjoy 🙂

Broccoli Cheese Soup

Where have I been?! I just recently fell in love with Broccoli Cheese soup, I know – right? I am a little picky about it, and really only like the kind from Panera. But, I have had an emulsion blender for ages now and have yet to make any soups, so that is my goal this winter! Soup!


Tonight I decided to try my hand at one that seemed rather easy.. I looked at a bunch of different recipes, and decided to just combine them and make my own. Nothing really stood out to me, and the supposed Panera recipe sounded just weird, plus it didn’t call for a blender and I wanted to blend, dammit! Maybe next time..

Broccoli Cheese Soup

1 3/4 cups chicken broth
1 small onion, diced (I used half of a big one)
1/3 cup all-purpose flour
4 tablespoons salted butter
Salt & Pepper to taste
4 cloves garlic, minced
2 cups milk
2 1/2 cups shredded cheddar cheese
2 1/2 to 3 cups chopped, lightly steamed broccoli

To make things a little easier, I microwaved my broccoli. Don’t trip, it makes perfect broccoli actually, and you’re going to be blending it all up anyway. No need to lie and say I steamed and blanched it, because I didn’t. Cut the hard stems off, add to a microwavable bowl and add about 1/4 cup of water. Cover and microwave for 4min on high then set to the side.

To make things even easier, I decided to use my trusty Miniature Cuisinart for the garlic. It really is an amazing little thing to have around, especially for someone who doesn’t need a huge food processor. I probably could have left the cloves whole, since I was blending it all up anyway but I wanted to chop it up.


I started the onion and garlic on low heat with a little EVOO and let it do its thing. Dont be afraid to let your food cook without always messing with it, just make sure the heat is right so it wont burn.

In a soup pot I melted the butter and gradually added the flour, stirring the whole time, about 2min. As the butter was melting on medium heat, I microwaved the milk for 2min and then poured it into the butter flour mixture, whisking constantly, until it thickened – about 5 to 8min. Warm your chicken broth in the microwave and then it to the pot also, still whisking.

By now, your garlic and onions will be nicely browned and aromatic and you can add that to your pot as well.



Then comes the deliciousness, cheeeeessseeee! Turn the pot to low, and add all of the cheese at once. I used a whisk, but you can use whatever you want, to mix it all together until the cheese is completely melted and mixed in.. Before you add the broccoli, take a small spoon and taste your soup. You may want to add a little more salt or pepper, or whatever you want. Then add broccoli, and blend until the soup is to the consistency of your liking!


Soupppppper easy! haha

I must share a secret with you before I sign off.. I am lactose intolerant. :O I know, and I decided to make mac n cheese, and cheese soup? I will share my wonder pill with you, only if you promise to USE it! It works, and you can really eat things with lactose! I carry some in my purse with me everywhere I go.


Make sure you get the pills, chewable or swallow ones. I take two if Im going to be eating a ton of lactose and I’ve never had an issue. Some people don’t like the pills, and just don’t eat lactose at all… but I couldn’t live without cheese, ice cream, and yogurt. Sowwie body.