Potato - Kielbasa - Kale Soup
This hearty, flavorful soup makes a complete meal.Based on a recipe from Cook's Country magazine, by editors of Cook's Illustrated.
Servings: 6 servings
- 6 cups low-sodium chicken broth
- 2 pounds red potatoes eyes removed and cut into 3/4 inch cubes
- 1 bay leaf
- 1 tablespoon canola oil
- 1 pound turkey kielbasa cut into 1/2 inch pieces
- 4 cups thinly sliced leeks approximately 2 large leeks, white and light green parts only, cut in half lengthwise, then sliced thin crosswise
- 1/2 bunch kale stems removed and leaves cut crosswise into 1/4 inch strips (about 4 packed cups)
- In 3-quart saucepan bring broth, potatoes, and bay leaf to boil over medium-high heat. Reduce heat, simmer until potatoes are tender, about 10 minutes. Discard bay leaf. Using potato masher, coarsely break up potatoes, leaving some large chunks.
- Meanwhile, in 6-quart stock pot heat canola oil over medium heat. Saute kielbasa, until lightly browned in spots, about 4 minutes. Add leeks and cook until soft, about 4 minutes.
- Add potato mixture and kale to stock pot. Cover, bring to a boil, reduce heat and then simmer until kale is tender, about 5 minutes. Season with pepper and serve.
Spinach may be substituted for the kale.