Potato and Kale Stew with Andouille

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.