Potato and Kale Soup with Andouille
Potato and Kale Soup with Andouille
A small amount of good-quality Andouille sausage and Parmesan cheese give this soup its depth of flavor.
Ingredients
- 2 Tablespoons Olive oil extra virgin
- 5 Ounces Smoked Andouille sausage cut into ⅓-inch rounds
- 2 Cup Chopped onion
- 1 Pound Alsum russet potatoes cut into 1 ½-inch pieces
- 7 Cups Low-sodium chicken broth
- 4 Clove Minced garlic
- 1 Teaspoon Dried thyme
- 1 Teaspoon Rosemary dried or fresh
- 6 Ounces Kale
- ¼ Cup Parmesan cheese coarsely grated
Instructions
- Heat oil in heavy large saucepan over medium-high heat.
- Add sausage and cook until golden brown, stirring occasionally, about 3 minutes.
- Using slotted spoon, transfer sausage to bowl.
- Add onion to drippings in pan and cook until golden brown, stirring often, about 5 minutes.
- Add potatoes, broth, garlic, thyme and rosemary.
- Bring to boil. Reduce heat, cover and simmer until potatoes are tender, stirring occasionally, about 20 minutes.
- Add kale stems and leaves and simmer until tender, stirring occasionally, about 4 minutes.
- Mix in sausage. Season to taste with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate. Reheat before continuing).
- Ladle soup into bowls. Sprinkle with cheese and serve.