Creamy Braising Greens Soup

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Updated: 7/28/2020

Who says soup isn't for spring? This hearty bacon and sausage soup makes the very best of in-season greens.

Prep: 5 minutes Cook: 25 minutes
Serves: 10 Save

Ingredients (12)

  • 1 slice thick-cut bacon, diced
  • 1 large onion, peeled and diced
  • 1 large carrot, peeled and diced
  • 2 clove garlic, minced
  • 1/2 pound sausage, dried chorizo or smoked sausage, diced
  • 6 medium potatoes, peeled and diced
  • 7 1/2 cup reduced-sodium chicken broth
  • 2 1/2 cup mixed braising greens, such as kale, Swiss chard, mustard greens and dandelion greens, thoroughly washed, stems removed, and cut into very fine strips
  • 1/2 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon hot sauce (optional)
  • Coarsely ground black pepper

Directions

  1. Saute bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving drippings in pan. Crumble bacon when cool.
  2. Add onion and carrot to pan; cook over medium heat until soft and translucent, stirring occasionally. Add garlic and sausage; cook, stirring frequently, until sausage is lightly browned, 5 to 8 minutes.
  3. Add potatoes and broth; stir to combine. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are fork tender, about 15 minutes.
  4. Add greens, cream and salt and continue to simmer until soup is thoroughly heated, about 5 minutes. Add hot sauce, if using, and black pepper to taste.
  5. Ladle into soup bowls and garnish with reserved bacon.

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