Sausage And Kale Soup

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• 1 tbsp Avocado oil
  Ingredient note

  Source: 1 tbsp Avocado oil
• 1 lb Ground Italian sausage
  Ingredient note

  Source: 1 lb Ground Italian sausage
• 1 each medium Onion (diced; ~1 cup)
  Ingredient note

  Source: 1 medium Onion (diced; ~1 cup)
• 1/2 cup Carrots (diced)
  Ingredient note

  Source: 1/2 cup Carrots (diced)
• 4 cloves Garlic (minced)
  Ingredient note

  Source: 4 cloves Garlic (minced)
• 6 cups Chicken bone broth (or regular chicken broth)
  Ingredient note

  Source: 6 cups Chicken bone broth (or regular chicken broth)
• 5.5 oz Curly kale (chopped, stems removed; ~1 bunch)
  Ingredient note

  Source: 5.5 oz Curly kale (chopped, stems removed; ~1 bunch)
• 4 oz Cream cheese (at room temperature; omit for dairy-free)
  Ingredient note

  Source: 4 oz Cream cheese (at room temperature; omit for dairy-free)

1. Heat the oil in a large Dutch oven over medium-high heat. Add the ground sausage. Cook, breaking apart with a spatula, for 8-10 minutes, until browned. Use a slotted spoon to remove the sausage to a plate, leaving the oil in the pan.
2. Add the onions and carrots. Saute for 8-10 minutes, until the onions are starting to brown.
3. Make a well in the center of the pan. Add the minced garlic and saute for about 1-2 minutes, until fragrant, then stir in with the onions.
4. Immediately add the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pan (this is called deglazing). Bring to a boil. Simmer for 5 minutes.
5. Add the chopped kale and return the sausage to the pan. Simmer for 5 more minutes.
6. Turn off the heat. Ladle out 2 cups (473 ml) of hot broth into a blender. Add the cream cheese, and blend until melted.
7. Return the broth and cream cheese mixture to the dutch oven and stir until smooth.