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Potato and Kale Soup with Andouille Sausage

A small amount of good-quality Andouille sausage and Parmesan cheese give this soup its depth of flavor. Use any variety of kale that is available.
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Print Recipe
Total Time55 Mins
ServingsServes 6
Potato Type: White
Cuisine: American
Prep Method: Boiled

Dish

SoupSide DishMain Dish

Serving

Serves 6

Description

A small amount of good-quality Andouille sausage and Parmesan cheese give this soup its depth of flavor. Use any variety of kale that is available.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 5 ounces smoked Andouille sausage, cut into 1/3-inch rounds
  • 2 cups chopped onion
  • 1 lb. white potatoes (unpeeled), cut into 1 1/2-inch pieces
  • 7 cups low-salt chicken broth
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
  • 6 ounces Lacinato, Dinosaur or Russian kale, stems finely chopped, leaves coarsely sliced
  • 1/4 cup coarsely grated Parmesan cheese

Preparation

  1. Heat oil in heavy large saucepan over medium-high heat.
  2. Add sausage and cook until golden brown, stirring occasionally, about 3 minutes.
  3. Using slotted spoon, transfer sausage to bowl.
  4. Add onion to drippings in pan and cook until golden brown, stirring often, about 5 minutes.
  5. Add potatoes, broth, garlic, thyme and rosemary.
  6. Bring to boil. Reduce heat, cover and simmer until potatoes are tender, stirring occasionally, about 20 minutes.
  7. Add kale stems and leaves and simmer until tender, stirring occasionally, about 4 minutes.
  8. Mix in sausage. Season to taste with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate. Reheat before continuing).
  9. Ladle soup into bowls. Sprinkle with cheese and serve.

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Nutrition Facts Per Serving

Calories

391.6

Fat

15.4g

Sodium

657.7mg

Cholesterol

34.6mg

Vitamin C

117.3mg

Carbohydrates

43.7g

Fiber

5.5g

Protein

22g

Potassium

340.8mg

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