× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Potato and Kale Stew with Andouille

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

Share this

Print Recipe
Potato Type: White
Prep Method: Boiled

Dish

Main Dish

Prep Time

15 Mins

Cook Time

30 Mins

Serving

Serves 6

Description

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

Ingredients

  • 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)

Preparation

  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.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

338

Fat

14g

Sodium

490mg

Cholesterol

18g

Vitamin C

210mg

Carbohydrates

39g

Fiber

6g

Protein

14g

Potassium

1351mg

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up