Recipe courtesy of Martha Stewart.com
1 Tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
5 waxy potatoes, about 1 1/2 pounds, peeled and cut into 1/2 inch chunks (I used small red potatoes and I did not peel them)
3 cans (14 1/2 ounces) reduced sodium chicken broth
1 bunch kale (about 12 ounces), stemmed and shredded
12 ounces smoked chicken sausage, cut into 1/2 inch half moons ( we like Hillshire Farms’ Turkey Smoked Sausage)
1. In a large pot, heat olive oil over medium heat. Add onion and cook until soft, about 2-3 minutes. Stir frequently.
2. Add garlic and red pepper flakes. Cook until fragrant; about 1 minute.
3. Add potatoes and broth; bring to a boil. Reduce heat and simmer until potatoes are tender, about 10-15 minutes.
4. In a blender (or using an immersion blender), puree half the soup. Return mixture to the pot. Add kale and sausage. Simmer until kale is wilted, about 10-15 minutes.
My favorite way to thicken soup is to remove some of it, puree it, then add it back into the pot ( or use an immersion blender in the pot). This technique does not alter the flavor of the soup, and does not put additional fat in the soup. A nice crusty bread tastes delicious with this quick, but hearty soup. Enjoy!