| 11 | 60 | 329 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 45 min | 5 |
| 1 tbsp | Extra virgin olive oil |
| 5 1 link | Bilinski's Chicken Sausage |
| 1 cup | Red onion (finely diced) |
| 1 tbsp | Garlic (minced) |
| 2 l | Chicken broth (stock), low sodium |
| 227 gm | H-E-B Reduced Fat Whipped Cream Cheese |
| 2 cup | Yukon Gold potato (1/2 inch cubes) |
| 86 gm | Kale (finely chopped) |
| 3 sprig | Rosemary, fresh |
| 1 tsp, ground | Thyme, dried |
| 1/2 tsp | Cayenne pepper |
1Add oil and sausage to a large soup pot. Brown sausage well over medium high heat. Remove from pan and drain on a paper towel to remove excess fat. Set aside.
2Leave about 1 tablespoon of fat in pan and add onions and garlic to pan. Sauté for 3 to 4 minutes, just to soften onions slightly.
3Add stock, cream cheese, cream, potatoes, kale, rosemary, thyme and cayenne to pan. Bring to a simmer just long enough to melt cream cheese and soften potatoes.
4Add sausage back into pot and stir to combine. Adjust flavor with salt to taste.
| Vegetables | 1.3 |
