Sausage Potato Kale Soup

I have been having so much fun with my new pressure cooker . I just ADORE her. My mom asked for a soup recipe that I brought her so I thought I would share it with you all as well. My girlie is sick right now so I need to devote time to her, will come back later with calorie calculations.


Sausage Potato Kale Soup
1 tube or 1 lb of low fat turkey sausage
½ – 1 yellow onion,diced
2-3 cloves of fresh garlic, minced
5-6 Big Yukon gold potatoes, diced (peel if preferred)
2-3 big cubes of chicken bullion
2-3 cups of thinly sliced/chopped Kale
Salt/Pepper
Italian Seasoning
Milk
*Note: These are all approximate measurements. Adjust as needed.

Instructions:
Brown turkey sausage until done. Drain and rinse well with hot water to remove all fat. Set aside.

Brown onion and garlic until done. Add diced potatoes, chicken bullion, kale,
and seasonings to taste. Add the cooked and drained turkey sausage. Cover the ingredients with water, plus and inch or two above. Bring to boil, turn down heat and cook until the potatoes are tender and the Kale is soft. This should take 30 minutes depending on size of cubed potatoes. Add milk to color and flavor soup as desired. I added about 1 ½ cups. Cook and additional 5 minutes to heat again. Serve and enjoy with homemade croûtons.

To pressure cook: Add everything but the milk. Bring up to high pressure, turn down to medium heat and cook for 15 minutes. Let pressure release naturally or hurry along by rinsing top with cold water. Add milk and reheat for 5 minutes.

Homemade Croutons: Dice heels and stale bread. Melt 1 TBSP butter or olive oil in a nonstick pan. Add 1-2 whole or minced cloves of garlic. Add the diced stale bread and stir fry til toasted. Spraying with nonstick spray if they become to dry. Sprinkle with salt and italian seasosonings. For an extra crunch, after stir fried in pan to flavor them spread out on a cookie sheet and toast in oven at 425 degrees.