A good soup stock makes this comforting dish with few ingredients taste great. It’s made with mashed potatoes, kale, sausage and stock. If you like thick soups then cut back on the broth. It’s healthy and hearty, and hits the spot on a cold winter night.

To make this gluten-free, check the label on the package of sausage and broth.

8 oz. to 1 lb. sweet Italian Turkey Sausage removed from casings and browned in a few tablespoons of olive oil. You may choose to use another type of sausage other than turkey.

4 – 6 medium red skin potatoes, peeled, cut, boiled, drained, and mashed (I add the water that I cook the potatoes in to the broth, making more liquid and not as thick).

1 to 2 cups of kale, washed and finely chopped in a food processor (substitute spinach or other favorite greens)

4 – 6 cups of soup stock or broth depending upon how thick or thin you like your soup (Turkey broth is great and blends well with the turkey sausage).

Salt & pepper to taste (Some sausage and soup stock can be loaded with salt negating the need to add it).

Combine all ingredients in a medium sized pot and bring to a boil. Add a few mushrooms, thinly sliced carrots, or some leftover veggies to your liking. Simmer for ten minutes until kale and other vegetables have cooked and serve.