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Tips For Perfect Results
- Use homemade or low-sodium broth for a richer, cleaner taste.
- Add beans or kale towards the end of cooking to keep them tender but not mushy.
- Let the soup simmer slowly to deepen the flavors and allow the herbs to infuse fully.
Ingredients 0/17
Why This Recipe Stands Out
Step 1
Heat a large skillet over medium-high heat. Add the sausage and cook it, breaking it up with a spoon, until it’s nicely browned and crumbly—this usually takes about 5 to 7 minutes. Once it’s done, set the sausage aside for now.
Step 2
Melt the butter in a Dutch oven over medium-high heat. Toss in the turkey along with any drippings, garlic, thyme, parsley, mustard powder, salt, and pepper. Pour in the water and bring everything to a boil, which should take around 5 minutes.
Step 3
Once boiling, add the browned sausage back into the pot along with the potatoes, mushrooms, and onion. Turn the heat down to medium-low and let it simmer gently. Give it a good stir every 10 minutes or so, and keep cooking until the potatoes are tender—this will take about 30 to 45 minutes.
Step 4
When the potatoes are just about done, stir in the kale. Lower the heat to low and let the kale wilt into the soup, which should only take about 5 minutes.
Step 5
Finally, mix in the sour cream and milk, cover the pot, and let it simmer for another 10 minutes. This will give the soup a nice creamy finish.
