Rustic and warming, this soup is perfect for a crisp fall day.
Ingredients:
2 tablespoons olive oil
1 onion, diced
5 garlic cloves, minced
¼ teaspoon crushed red pepper flakes (optional)
1 pound potatoes, peeled and cut into ½ inch chunks
1 bunch kale (any kind) center stems removed and roughly chopped into 2-inch pieces
6 cups broth
1 pound sausage, removed from casings (just squeeze out the meat)
1 teaspoon salt
freshly ground black pepper
In a large soup pot heat the oil over medium heat.
Add the onion, garlic, red pepper flakes (if using) and sausage.
Cook, stirring occasionally, until the sausage is browned (about 10 minutes)., then remove to a bowl and set aside.
In the same pot add the kale, salt and pepper, and saute until the kale has wilted (a couple of minutes).
Add potatoes and chicken (or vegetable) stock; bring to a boil. Reduce heat and simmer until the potatoes are tender about 10 to 15 minutes.
In a blender, or using an immerison wand, puree about half of the soup.
Return to pot to thicken the soup; add sausage and onions. Simmer until sausage is heated through and serve.
