Submitted by Jeanne Marshall.
- 1 pound (4 links) of your favorite sausage (I like Salvadoran chorizo or Portuguese linguica – a little heat but not too much for kids) – you can substitute bacon here nicely or leave the meat completely out
- 5 medium potatoes, peeled and chopped into ~1-inch cubes
- 1 sweet potato, peeled and chopped into ~1-inch cubes
- 2 cups kale
- 32 ounces chicken broth (You can substitute w/vegetable broth if you prefer.)
- 2 leeks, white & light green parts only, thinly sliced
- 1 large shallot, diced (regular small onion can stand in)
- 2 cloves garlic, minced
- A few tablespoons olive oil (for sautéing the leeks and potatoes)
- 1 cup cream, half & half, or milk (depending upon your desired caloric intake)
- Salt & pepper to taste
Sauté the sausage (or bacon) and set aside to cool. Leave any oil in the pan and sauté the potatoes, leeks and shallots, adding olive oil if needed. Slice sausage into bite-sized pieces. When leeks have softened, add garlic. Add vegetable mixture to stock pot. Add chicken broth and bring to boil. Lower temperature to medium and cover. Let cook for 20-30 minutes (until potatoes are tender) then add sausage and kale. Let cook for 5 minutes longer then add milk (or cream or half & half). Do not let it boil after adding the milk. Salt & pepper to taste.
If you want a smooth soup, put batches of the potato/leek mixture into the blender before adding sausage and kale (or use a stick blender directly in the pot).
Rehfwitz Recipes 