Kale-and-sausage potato soup - country living
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fully cooked smoked sausage (such as linguica, kielbasa, or smoked turkey sausage) |
| 1 | tablespoon | Olive oil |
| 1 | large | Onion, chopped |
| 2 | cloves | Garlic, chopped |
| 2 | 13-1/4-or 14 1/2-oz cans chicken broth | |
| 2 | cups | Water |
| 2 | Bay leaves | |
| 2 | pounds | Baking potatoes, peeled and diced |
| 1 | pounds | Kale |
| ¼ | teaspoon | Ground black pepper |
Directions
1. Cut sausage into ¼-inch-thick slices. In 5-quart kettle, heat oil. Add sausage and saute until lightly browned. Remove sausage to plate; set aside. Add onion and garlic to kettle; saut6 1 minute.
Stir in chicken broth, water, bay leaves, and potatoes. Cover and heat to boiling over high heat. Reduce heat to low and sim- mer soup 45 minutes or until potatoes are very tender.
2. Meanwhile, rinse and drain kale. Cut off and discard thick stenis.
On cutting board, stack up a handful of leaves and press down tightly. With knife, very thinly slice the leaves crosswise. Repeat to thinly slice all the leaves. 3. Remove kettle from heat. Discard bay leaves from soup. With potato masher, mash the potatoes in the soup. Return soup to medium heat and heat to boiling. Stir in sausage slices, kale, and pepper; cook, uncovered, for about 3 minutes or until kale leaves are tender.
Transfer soup to serving bowl.
Country Living/June/90 Scanned & fixed by DP & GG Submitted By JEFF PRUETT On 05-06-95