Chicken Sausage, Kale, and Potato Soup

Here in San Francisco, we get a lot of cold, rainy days. So consequently, I end up eating a lot of soup.  Sometime last month I started searching for a healthy- but hearty and easy soup to make for dinner one night after work.   I found this recipe from Martha Stewart for a chicken sausage, kale and potato soup.  This recipe was everything I was looking for.  It is easy to throw together, inexpensive, healthy, filling, and delicious.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2-6 garlic cloves, minced
• 1/4 teaspoon crushed red-pepper flakes (I used about 1/2 teaspoon because I like it spicy)
• 5 waxy potatoes (1 1/2 pounds), peeled and cut into 1/4- 1/2-inch slices
• 3 cans (14 1/2 ounces each) reduced-sodium chicken broth
• 1 bunch kale (12 ounces), stemmed and shredded
• 12 ounces smoked chicken sausage, cut into 1/2-inch half moons (I used garlic and artichoke variety of the “Aidells”  brand chicken sausages)
• Parmesan cheese (optional garnish)

Directions
1. In a large pot (6 to 8 quarts), heat oil over medium. Add onion and cook until soft, stirring, 2 to 3 minutes.

Peel and Slice Potatoes

Wash kale, remove stems, and tear into strips

2. Add garlic and red-pepper flakes; cook until fragrant, 1 minute.

Boil broth and potatoes

3. Add potatoes and broth; bring to a boil.

4. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.

5. In a food processor or blender, puree half the soup.   *(If you don’t have a food processor or blender, I would suggest taking out some of the potatoes and broth and mashing them up well with a fork  or masher.)

Add kale, sausage, and bring to a boil

6. Return the blended soup mixture to the pot; add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes.

Chicken Sausage, Kale, and Potato Soup

6. Garnish with parmesan cheese, and serve with fresh sourdough bread.