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Potato and Kale Stew with Andouille

This Potato and Kale Stew with Andouille recipe is courtesy of Healthy Seasonal Recipes.

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Potato Type: White
Prep Method: Boiled


Main Dish

Prep Time

15 Mins

Cook Time

30 Mins


Serves 6


This Potato and Kale Stew with Andouille recipe is courtesy of Healthy Seasonal Recipes.


  • 2 tablespoons extra-virgin olive oil
  • 6 cloves garlic, minced
  • 1 large leek, sliced and cleaned
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1/4 teaspoon salt, or more to taste if desired
  • Freshly ground pepper to taste
  • 1 ½ teaspoons dry marjoram
  • 1/2 teaspoon anise seed
  • 1/2 cup dry white wine
  • 4 cups low-sodium chicken broth
  • 1 ½ pounds thin-skinned yellow or white potatoes, cut into 1 1/2-inch chunks (about 4 cups)
  • 6 ounces Andouille sausage or kielbasa, halved lengthwise and sliced
  • 1 small bunch kale, tough stems removed and leaves chopped (about 8 cups)


  1. Heat oil in a large heavy-bottomed soup pot over medium heat.
  2. 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.
  3. Stir in carrot, celery, salt, pepper, marjoram and anise, increase heat to high and cook, stirring often until the vegetables are starting to soften and the bottom of the pot is starting to brown slightly, 5 to 7 minutes.
  4. Add wine and cook until mostly evaporated, 2 to 3 minutes.
  5. Add broth and potatoes, cover and bring to a boil.
  6. Stir the soup, then layer the Andouille 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.]
  7. Reduce heat to maintain a simmer and continue cooking until the potatoes are tender, 12 to 15 minutes.
  8. Stir and serve.

*To make ahead: This soup is even better on day two.  If it is too thick, add a little broth or water.


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Nutrition Facts Per Serving









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