A new spin on a childhood classic.
And no, we’re not talkingchicken noodle.
Ditch the rotisserie chicken.
Credit: Victor Protasio; Food Styling: Emily Nabors Hall; Prop Styling: Christine Keely
Add onion; cook, stirring often, until softened, 6 to 8 minutes.
Add garlic; cook, stirring constantly, until fragrant, about 30 seconds.
Add flour; cook, stirring constantly, until just beginning to brown, about 1 minute.
Gradually add broth, stirring constantly.
Add potatoes to broth mixture; bring to a simmer over medium-high.
Reduce heat to medium-low.
Cover and cook, stirring occasionally, until almost tender, about 15 minutes.
Stir in sausage, kale, carrots, salt, black pepper, and nutmeg.
Stir in heavy cream.
Top bowls of soup with Swiss cheese, hot sauce, and black pepper.
