Ingredients:
1 ea. Spanish onion, diced1 tbl. Chopped garlic
1/4 c. Olive oil
1 tsp. crushed red pepper
2 link jalapeño chicken sausage, sliced into rings
1/2 hd. Tuscan kale, chopped
1 ea. Idaho potato, quartered and sliced thin
1 qt. chicken stock
1 c. Milk
1 Tbl. Vampire Repellent seasoning
Preparation:
Heat a Dutch oven on the stove over medium heat for about 3 minutes. Sauté onion and garlic over medium heat in the olive oil until fragrant, season with Vampire Repellent, and allow to cook an additional minute. Add sausage, and crushed pepper. Cook an additional few minutes, then add the chopped kale and potatoes, followed by the remainder of the ingredients. Lower heat and allow soup to simmer about thirty minutes, until the potatoes are soft. Adjust seasoning if necessary and serve.
