Makes 8 servings
Ingredients:
– 1 pound Spicy Breakfast Sausage
– 1 half Red Onion, Diced
– 1/4 cup bacon bits
– 2 Tbsp Minced Garlic
– 3 Medium Potatoes
– 1 quart Water
– 3 cubes Chicken Bouillon
– 2 leaves Kale, leaf separated from large stem
– 1/2 cups Heavy Cream

– Salt And Pepper, to taste

Directions:
– Cook sausage in a large pot. Once there is no pink, add onions and bacon bits and cook until onions are clear. Add minced garlic and cook for 1 minute.
– Slice potatoes in half lengthwise and cut into slices.
– Add warm water, bouillon cubes and potatoes to the pot and simmer for 15 to 20 minutes until potatoes are done.
– Add kale and cream and let simmer for a few more minutes until everything is hot.
– Serve with fresh biscuits.
(Adapted from Tasty Kitchen)

Makes 8 servings
Ingredients (estimated):
– 2 14oz packages Smoked Sausage
– 3 small brown potatoes, chopped
– 1/2 onion, sliced
– 2 carrots, chopped
– 2 cups cabbage, chopped
– 3 chicken boullion cubes
– 8 cups water

Directions:
– Chop up all veggies and put in large pot.
– Slice and add sausage.
– Add boullion cubes and water.
– Bring to a boil and then simmer until the potatoes are soft and the cabbage is translucent.
– Serve with buttery beer bread.

–  A couple tablespoons butter
– 5 Large onions, thinly sliced (I’ve used yellow, sweet and brown and haven’t noticed a difference)
– 2 Bay leaves
– A dash of thyme
– 2 Tbsp Minced Garlic
– 32 oz Beef stock
– 2 Tsp mustard powder
– Salt and pepper
– Croutons
– Shredded Mozzarella cheese

Directions:
– Melt the butter in a pan. Add thyme, garlic and bay and stir gently for a few minutes until fragrant.
– Add the onions and cook on medium heat, stirring often, until browned.
– Stir the mustard powder into the onions.
– Pour in the stock and simmer on a relatively fast bubble for about 20 minutes.
– Take off heat and put soup in bowls. Serve with croutons and mozzarella.
(Adapted from Appledrane)

– 1/3 cup butter, sliced
– 1 chopped yellow onion
– 1 Tbsp minced garlic
– 6 Tbsp all-purpose flour
– Salt and pepper
– 2 (12 oz) cans evaporated milk
– 5 cups chicken broth
– florets cut off of two broccoli crowns and diced
– 1/8 tsp dried thyme
– 1/2 cup heavy cream
– 12 oz sharp cheddar cheese, shredded
– 2 oz parmesan cheese, shredded

– Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften.
– Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, until onions are translucent.
– While whisking, slowly pour in evaporated milk and whisk until smooth. Cook mixture, stirring constantly until it begins to thicken.
– Pour mixture into a slow cooker along with chicken broth, diced broccoli and thyme.
– Cover with lid and cook on HIGH heat for 2 1/2 – 3 hours or low heat for 6 hours.
– Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend.
– Season with salt and pepper to taste and serve with buttermilk bread.