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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This version of potato soup includes sausage, potato, and kale is a one-pot meal that can be prepared in under 20 minutes. The trick is to cut the potatoes into small cubes that cook quickly while the kielbasa and leeks are sautéeing and then partially mash the potatoes to thicken the soup. So Delicious!! Ingredients:
6 cups low sodium chicken broth |
2 lbs red potatoes, peeled and cut into 3/4 -inch cubes |
1 bay leaf |
2 tablespoons unsalted butter |
1 lb kielbasa, cut into 1/2-inch pieces |
2 large leeks, white and light green parts only, cut in half lengthwise, then slice thin crosswise |
1/2 bunch kale, stems removed and leaves cut crosswise into 1/4-inch striips (about 4 packed cups) |
ground black pepper |
Directions:
1. Bring broth, potatoes and bay leaf to a boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 10 miutes. Discard bay laf. Using potato masher, coarsely break up potatoes, leaving some large chunks.
2. Meanwhile, melt butter in Dutch oven over medium heat. Cook kielbasa, stirring frequently, untl lightly browned in spots, about 4 minutes. Add leeks, and cook until soft, about 4 minutes.
3. Add potato mixture and kale to Dutch oven and simmer until kale is tender, about 5 minutes. Season with pepper and serve.
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