potato kale soup

If you're looking for a yummy but healthy Potato and Sausage Soup then, you'll love this Potato and Kale Soup with Andouille Sausage! It is made with leek, carrot, celery and a little anise seed. It is only 260 calories per serving, it is naturally gluten-free and it's ready to eat in 45 minutes!

potato and kale soup with andouille

olive oil

garlic,

leek,

carrots, diced

celery,

pepper

dry marjoram

½ teaspoon anise seed

dry white wine

chicken broth,

ounces, andouille sausage

Heat oil in a large heavy-bottomed soup pot over medium heat.  Add garlic and leek and cook, stirring often until the leek is starting to soften and the garlic is fragrant but not browned, 2 to 3 minutes.  Stir in carrot, celery, salt, pepper, marjoram and anise, increase heat to high and cook, stirring often until the vegetables are starting to softened and the bottom of the pot is starting to brown slightly, 5 to 7 minutes.

Add wine and cook until mostly evaporated, 2 to 3 minutes.  Add broth and potatoes, cover and bring to a boil. Stir the stew, then layer the andouille or kielbasa on top followed by the kale, cover and return to a boil. [Note: There will be what looks like a LOT of kale on top that will gradually steam down.] Reduce heat to maintain a simmer and continue cooking, stirring ocassionally, until the potatoes are tender, 12 to 15 minutes.  Stir and serve.

This was a really nice soup! The anise in the broth was a surprise, but I think it really rounded out the flavor and complimented the andouille very well. The broth-to-things-in proportion was also very good. 
We used chard we had on hand in place of the kale (which I'm never very fond of) and it worked quite nicely, steaming it in over the sausage in the way you direct. 
Great soup, very happy with the haphazard googling that led us to your page. Cheers!

Made this soup today came out delicious  I used spinach instead of kale and turkey kielbasa . 

First time I tired making a soup of this type and it was delicious! Easy to make and for a weeknight dinner.

This Creamy Potato Kale Soup is beyond velvety! It's our new favorite soup to pair with paninis, bread, and grilled cheese.

Creamy Potato Kale Soup

butter

yellow onion, roughly chopped

potatoes,

broth

kale,

milk

salt and pepper

Heat the butter in a large pot over medium high heat. Add the onions and potatoes and saute until golden brown, 5-8 minutes, sprinkling with salt and pepper. Add 6 cups of the broth and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green.

Transfer the soup to a heavy-duty blender. Puree for 2-3 minutes or until the soup is completely smooth. Transfer the pureed soup back the pan and stir in the milk and the remaining 2 cups broth depending on how thick you want the soup to be. Season with salt and pepper and serve with yummy paninis, toasted wheat bread, or crackers, cheese, and hummus.

THE BEST dairy-free alternative is to use Cashew Milk - it tastes creamy.  
Soak 1 cup of cashews (preferably raw) in water overnight.  Drain.  Rinse.  Blend with 3-4 cups of water. Strain if necessary.
.  Use as you would regular milk.

This looks so incredibly good! Naomi just gave birth to our new son this morning and I am going to make this for her when she comes home. Love the pics too!

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potato and kale soup with andouille

Creamy Potato Kale Soup

Top 2 potato kale soup recipes from across the web

The most viewed potato kale soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

potato and kale soup with andouille

Creamy Potato Kale Soup

The most viewed potato kale soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine