Kale and Sausage Soup Recipe

Melt butter in a stockpot over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown about 3 minutes. Gradually whisk chicken broth and water into the roux and bring to a simmer over medium heat. Add onion garlic thyme bay leaves and sage; cook until the mixture has thickened onions are tender 10 to 15 minutes.

Meanwhile heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly 5 to 7 minutes. Transfer sausage to a paper towel-lined plate to remove excess grease.

Add sausage potatoes kale and mushrooms to the stockpot. Simmer until potatoes are tender about 45 minutes. Add half-and-half and season with salt and pepper.