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Potato Soup With Sausage and Pumpkin Cookie Cakes
Recipes
Potato Soup With Sausage and Pumpkin Cookie Cakes
8 servings
40 minutes total (Active 40 minutes)
  • Prepare cookie cakes and begin to bake - 10 minutes
  • Prepare soup and serve - 30 minutes
  • Cookies can stand to cool until ready to serve
  • Potato Soup With Sausage
    Ingredients
    • 1 medium onion, thinly sliced
    • 1 ½ lb Yukon gold potatoes
    • ½ lb chicken (or turkey) Italian sausage (2 links)
    • 1 (48-oz) box reduced-sodium chicken broth
    • ½ teaspoon kosher salt
    • ½ teaspoon dried Italian seasoning
    • 4 cups chopped kale greens (about 8 oz)
    • ½ cup heavy cream
    Prep
    • Slice onion. Halve potatoes, then slice thinly.
    • Remove casing from sausage (wash hands).
    Steps
    1. Preheat large stock pot on medium 2-3 minutes. Place sausage in pan; brown 5-7 minutes, stirring to crumble meat, or until no pink remains.
    2. Stir in onions; cook 1-2 minutes or until onions are softened. Stir in potatoes, broth, salt, seasoning, and kale; cook and stir 12-15 minutes or until potatoes are tender.
    3. Puree soup lightly using stick blender (or potato masher) until smooth. Stir in cream; serve.
    Serving Suggestions
  • Complete your meal with fresh salad blend and crusty bread.
  • You will have enough pumpkin and dulce de leche caramel left to make a second batch of cookie cakes. Just be sure to pick up an extra package of cookie dough for the crust.
  • Potato Soup With Sausage

    Amount per ⅛ recipe serving: Calories 180, Total Fat 7g, Chol 40mg, Sodium 740mg, Total Carb 20g, Fiber 2g, Calc 6%, Vitamin A 100%, Vitamin C 60%, Iron 10%

    Pumpkin Cookie Cakes

    Amount per 1⁄24 recipe serving: Calories 130, Total Fat 6g, Sat Fat 2g, Trans Fat 1.5g, Chol 25mg, Sodium 65mg, Total Carb 16g, Sugars 11g, Protein 2g, Calc 2%, Vitamin A 35%, Iron 2%