At a Glance
- Potato Type: White
- Prep Method: Boiled
- Cuisine: American
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
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.
Want to make this recipe with fresh potatoes? Try Potato and Kale Soup with Andouille Sausage using fresh white potatoes.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 5 ounces smoked Andouille sausage, cut into 1/3-inch rounds
- 1 cup chopped onion
- 4 cups frozen or refrigerated potatoes (such as Ore-Ida Potatoes O’Brien or Simply Fresh Diced Potatoes with Onion)
- 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
Heat oil in heavy large saucepan over medium-high heat. Add sausage and cook until golden brown, stirring occasionally, about 3 minutes. Using slotted spoon, transfer sausage to bowl.
Add onion to drippings in pan and cook until golden brown, stirring often, about 5 minutes. Add frozen or refrigerated potatoes, broth, garlic, thyme and rosemary. Bring to boil. Reduce heat, cover and simmer until potatoes are tender, stirring occasionally, about 20 minutes.
Add kale stems and leaves and simmer until tender, stirring occasionally, about 4 minutes. Mix in sausage. Season to taste with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate. Reheat before continuing). Ladle soup into bowls. Sprinkle with cheese and serve.
Calories: 329.8 Fat: 15.4g Cholesterol: 34.6mg Sodium: 673.6mg Vitamin C: 91.8% Carbohydrates: 28.1g Fiber: 4.6g Protein: 20.1g Potassium: 495.8mg
