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Winter Recipe Idea: Portuguese Sausage-Kale Soup in the Crockpot

Ashley Sollars

When I get home from work, I usually don’t feel much like cooking. This soup can sit on low in your slow cooker for eight hours and turns out to be a hardy and delicious soup.


  • 8-10 small to medium red potatoes (peeled and chopped into bite-size chunks)
  • One package of sweet Italian sausage – turkey or pork (sliced into bite-size chunks)
  • One bunch of kale (chopped into bit size chunks — these will also cook down)
  • One and a half cup carrots (chopped into large chunks)
  • One cup chopped mushrooms
  • One 32-oz box chicken broth
  • Three tablespoons butter
  • Three tablespoons flour
  • Three cups milk


  1. Brown sausage in a skillet
  2. In a slow cooker, layer potatoes then cooked sausage, then carrots then kale.
  3. Pour chicken stock over ingredients.
  4. Cook on LOW for 8 hours, or HIGH 4 hours.

    After cook time…

  5. Saute mushrooms – place cooked mushrooms into soup.
  6. Melt butter in a pan over low heat, add flour to melted butter one tablespoon at a time. Mix into a paste.
  7. Slowly add milk – stirring constantly. Stir until all lumps are gone and consistency is thick but liquid.
  8. Add milk mixture to crockpot.
  9. Serve



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