POTATO, KALE AND SAUSAGE SOUP

This is one of my favorite soups. The textures, colors and flavors are everything I want in a bowl of soup. It’s a creamy base, fat and crunch from the sausage and brightness from the kale. I make it quite a lot in winter. It is also so easy to make and I love eating the leftovers!

Makes 8 servings:

2 tablespoons vegetable oil

1 pound golden potatoes (diced)

1 yellow onion (diced)

5-6 garlic cloves(minced)

6-8 cups chicken or vegetable broth

8 links of sausage (I use chicken or turkey andouille for the spicy kick, but any sausage will work)

1 cup heavy cream

1 bunch of kale (chopped)

salt and pepper to taste

In large stockpot, add vegetable oil over medium heat. Add onion and garlic and cook until translucent, but not brown. About 3 minutes. Add diced potatoes, cook with onion and garlic 10 minutes. Add broth, season with salt and pepper. Cook over low simmer until potatoes are cooked. About 15-20 minutes.

While potatoes are cooking, brown the sausage. Slice sausage in half lengthwise then cut into 1/4 -1/2 inch slices. Heat large skillet over medium- high heat, add sausage to heated pan. Stir occasionally until most surfaces are browned. Set aside.

Once potatoes are cooked through, with slotted spoon, remove about 1/3 of diced potatoes. Set aside. Add cream. Then, with immersion blender, blend potato mixture until smooth. (A blender would work here as well, you may have to do it in batches). Add sausage and 1/3 of potatoes that were removed. Simmer together a few minutes, taste and adjust seasoning. 5 minutes before ready to serve, add kale and cook. Serve.