Instant Pot Creamy White Cheddar, Chicken Sausage, and Kale Soup
This creamy soup has so many wonderful health-promoting ingredients and has quickly become a family favorite.
Ingredients
- 2 Tbsp grass-fed butter
- 4 organic carrots diced
- 4 ribs organic celery diced
- 1 organic sweet onion diced
- 1 bay leaf
- 1 tsp thyme
- 3 lbs organic potatoes scrubbed and diced
- 2 quarts bone broth
- 2 cups organic half and half
- 3 Tbsp Cassava Flour
- 8 ounces shredded raw cheddar cheese
- 3 12 oz spicy chicken sausage, diced (you could use pork sausage instead)
- Sea salt to taste
- Black pepper to taste
- ½ tsp garlic powder more if you'd like
- 3 large handfuls organic kale chopped
Instructions
- Saute until veggies are softened.
- Add in bay leaf and thyme, and stir until fragrant.
- Add in potatoes and bone broth.
- Put the cover on your Instant Pot and cook on the manual setting for 2 minutes, potatoes should be tender.
- Remove the bay leaf.
- When the potatoes and other ingredients are done cooking, transfer to a large stock pot.
- Add in half and half.
- Using an immersion blender, blend until about half of the soup is blended.
- Stir in cheese, sausage, salt & pepper to taste, garlic powder, and kale.
- Cook over medium heat for 5-10 minutes, until it thickens a bit.
- Garnish with shredded cheese, chopped chives, sour cream, or bacon bits.
- Enjoy your Instant Pot Creamy White Cheddar, Chicken Sausage, and Kale Soup.
