Potato Soup With Spicy Sausage and Kale
7 degrees outside. This is one of my go-to “meal in a bowl” soups of winter. Hearty, stick to your ribs and delicious. Add a nice loaf for multi-grain bread and a salad. Dinner. and everyone will be full. Feel free to go with sweet sausage or even raw Chorizo. Escarole is great in this too to broccoli rabe. This is meant to be a chowder-style soup. Thick base and chunks to chew on, so use your knife skills accordingly.
This soup is not great for freezing, as the potato gets mealy, but, trust me, there won’t be enough left to freeze.
- About 2 TBL. olive oil
- 1 large onion, medium dice (about 2 C.)
- ½ lb. mild or spicy sausage, removed from the casing
- 2 tsp. SMOKED paprika
- 1 ½ lbs. russet potatoes, peeled and medium dice
- 8 C. low salt chicken broth
- 1 lb. kale, washed, stemmed and torn into small pieces(about 10 cups)
- Salt and pepper to taste
Remove the casings from the sausage.
Heat 1 TBL. olive oil in a soup pot, crumble in the sausage and sauté until it is cooked and just has some color.
Remove the sausage with a slotted spoon and drain on a paper towel.
Pour off all but about 1 TBL. of oil in the pot and add the onions(if there is not enough oil from the sausage cooking, add a bit olive oil. Cook the onions over medium heat until translucent (about 8 minutes).
Add the paprika and cook, stirring, for about 1 minute.
Add the potatoes and broth. Increase the heat and bring to a boil. Cover and cook for about 20 minutes or until potatoes are just tender.
Put ½ the soup in a blender and blend until not quite smooth (you want some texture remaining). Be sure to leave behind some potatoes along with half the broth in the pot, unblended.
Put the blended soup back in the pot with the unblended soup and the sausage. Bring to a boil and add the kale, stirring until wilted. Reduce heat and simmer, covered for 30 minutes, stirring occasionally.
Season with salt and pepper. Top with croutons, if desired and serve.