Categories: December2013, Fall, Kale, Winter, soups

Ingredients

• 1/4 cup EVOO
• 2 large yellow onions, finely chopped
• 4 garlic cloves, minced
• 3 large russet potatoes (about 2 1/2 lbs), peeled and thinly sliced
• 2 quarts (8 cups) low-sodium chicken broth
• 2 lbs cooked turkey kielbasa sausage, sliced 1/2 inch thick
• 2 tsp Kosher salt
• Freshly ground black pepper
• 1 bunch green kale, thick stems and ribs removed, leaves sliced thinly crosswise

Directions

1. Place a large heavy soup pot or Dutch Oven over medium high heat and add the oil. Add the onions and cook, stirring frequently until golden, about 5 minutes. Add the garlic and cook, stirring for 1 minute more.

2. Add the potatoes and toss to coat them evenly with the oil and onions. Cook, stirring occasionally, until the edges have only just begun to brown, 2 to 3 minutes.

3. Add the broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the potatoes are tender, about 20 minutes. Remove from the heat.

4. Using a potato masher or handheld immersion blender, puree the soup just slightly, leaving some of the potato slices intact.

5. Add the sausage, salt, and pepper to taste. Cover the pot and return the soup to a boil. Reduce the heat to low so the soup simmers gently and cook for about 5 minutes more, just to heat the sausage through. Add the kale and cook the soup, uncovered, stirring occasionally, until the kale is wilted but still bright green, about 5 minutes. Taste for seasoning.

6. Ladle into warm soup bowls or tall mugs and serve immediately

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