I knew it was going to be rainy this week, so I have had soup on the brain. Randy and I biked to the farmer’s market yesterday where I saw lovely bunches of kale and leeks. I was reminded of this soup we made in a cooking class with The Opera Singing Chef that used kale and potatoes. I also have a freezer full of turkey stock from Thanksgiving that I thought could give an additional layer of flavor to the soup taking place in my mind. I grabbed the kale and leeks, and told Randy we needed to get some sausage and potatoes at Henry’s on the way home. I was planning on getting spicy Italian turkey sausage, but was in a hurry to beat the rain and they only had an andouille sausage.
Turned out to be the perfect night to cook up a big pot of soup. With the pouring rain and roaring wind outside, it was nice to steam up the windows with a spicy, comforting soup.
The andouille sausage worked perfectly, and gave a nice bite to the soup. Next time I think I will take out about half of the potato and broth and blend it to make the soup a bit thicker.
Recipe: Potato Soup with Spicy Sausage, Leeks and Kale
- Olive oil
- 3 Andouille Sausage links, sliced
- 1 large leek, chopped
- 1 clove garlic, minced
- 2 c turkey broth
- 6 c water
- 3 large potatoes
- 2 c chopped kale, washed and center rib removed
Swirl oil in the bottom of a stockpot over medium heat. Toss in sliced sausage and brown. Add shallot and saute 3-5 minutes. Add garlic and saute an additional minute. Add water and broth and bring to a boil. Toss in potatoes and simmer until tender. Add the chopped kale and simmer about 15 minutes more.
Tastes really good with a piece of garlic bread for dipping.