This hearty, flavorful soup makes a complete meal.Based on a recipe from Cook's Country magazine, by editors of Cook's Illustrated.
Prep Time1 hourhr
Total Time1 hourhr
Course: 45 - 60 Minutes to Table, Gluten Free, Main Course - Other, Soups
Servings: 6servings
Author: Catherine Christiano
Ingredients
6cupslow-sodium chicken broth
2poundsred potatoeseyes removed and cut into 3/4 inch cubes
1bay leaf
1tablespooncanola oil
1poundturkey kielbasacut into 1/2 inch pieces
4cupsthinly sliced leeksapproximately 2 large leeks, white and light green parts only, cut in half lengthwise, then sliced thin crosswise
1/2bunch kalestems removed and leaves cut crosswise into 1/4 inch strips (about 4 packed cups)
pepper
Instructions
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.