Potato and Kale Soup with Andouille

Potato and Kale Soup

Potato and Kale Soup with Andouille

A small amount of good-quality Andouille sausage and Parmesan cheese give this soup its depth of flavor.
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Prep Time 10 minutes
Cook Time 45 minutes
Course Soup
Servings 6


  • 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


  • 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.