× 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 Soup with Andouille Sausage

A small amount of good-quality Andouille sausage and Parmesan cheese give this soup its depth of flavor. Use any variety of kale that is available.

Share this

Print Recipe
Potato Type: White
Cuisine: American
Prep Method: Boiled

Dish

SoupSide DishMain Dish

Serving

Serves 6

Description

A small amount of good-quality Andouille sausage and Parmesan cheese give this soup its depth of flavor. Use any variety of kale that is available.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 5 ounces smoked Andouille sausage, cut into 1/3-inch rounds
  • 2 cups chopped onion
  • 1 lb. white potatoes (unpeeled), cut into 1 1/2-inch pieces
  • 7 cups low-salt chicken broth
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
  • 6 ounces Lacinato, Dinosaur or Russian kale, stems finely chopped, leaves coarsely sliced
  • 1/4 cup coarsely grated Parmesan cheese

Preparation

  1. Heat oil in heavy large saucepan over medium-high heat.
  2. Add sausage and cook until golden brown, stirring occasionally, about 3 minutes.
  3. Using slotted spoon, transfer sausage to bowl.
  4. Add onion to drippings in pan and cook until golden brown, stirring often, about 5 minutes.
  5. Add potatoes, broth, garlic, thyme and rosemary.
  6. Bring to boil. Reduce heat, cover and simmer until potatoes are tender, stirring occasionally, about 20 minutes.
  7. Add kale stems and leaves and simmer until tender, stirring occasionally, about 4 minutes.
  8. Mix in sausage. Season to taste with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate. Reheat before continuing).
  9. Ladle soup into bowls. Sprinkle with cheese and serve.

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

391.6

Fat

15.4g

Sodium

657.7mg

Cholesterol

34.6g

Vitamin C

117.3mg

Carbohydrates

43.7g

Fiber

5.5g

Protein

22g

Potassium

340.8mg

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