Instead of kale, or in addition to, you can use other leafy greens, such as spinach, collards, or cabbage. Keep in mind that different greens need different cooking times and will result in different textures and flavors – spinach, for example, will be very mild in flavor and take almost no time to cook, whereas collards take a longer time, and cabbage will add a different flavor to the soup.
Leftovers may need more water or broth added to them, as the potatoes will continue absorbing the liquid and thicken the soup.
You can freeze the soup, but potatoes do tend to change texture slightly if frozen. It’s never stopped me before, though!
If you use water instead of chicken broth, you will likely need more salt added to the soup. If you do use all chicken broth, make sure it’s low sodium, as the sausage will already have a fair amount of salt.
Notes
Instead of kale, or in addition to, you can use other leafy greens, such as spinach, collards, or cabbage. Keep in mind that different greens need different cooking times and will result in different textures and flavors – spinach, for example, will be very mild in flavor and take almost no time to cook, whereas collards take a longer time, and cabbage will add a different flavor to the soup.
Leftovers may need more water or broth added to them, as the potatoes will continue absorbing the liquid and thicken the soup.
You can freeze the soup, but potatoes do tend to change texture slightly if frozen. It’s never stopped me before, though!
If you use water instead of chicken broth, you will likely need more salt added to the soup. If you do use all chicken broth, make sure it’s low sodium, as the sausage will already have a fair amount of salt.
