This recipe is one I go to during the winter months. It’s based on this kale soup recipe I duplicated from a restaurant I went to and loved so much, which didn’t include the smoked paprika and instead used cod and more kale. For this recipe, along with kale, the main ingredients are potatoes and smoked sausage. I used andouille but smoked pork sausage or even smoked turkey sausage works well for those who don’t eat pork. Floury potatoes work best since they break down and thicken the soup contributing to a creamy texture. I used a small bag of mixed baby new potatoes and cutting in half the bigger ones. I also added a can of white beans, rinsed, for protein.
Andouille Potato & Kale Soup
8
servings5
minutes30
minutesIngredients
1-2 lb smoked beef sausage, kielbasa, or andouille sausage, sliced into coins
1 medium yellow onion, chopped
4-6 cloves fresh minced garlic
1 tbsp smoked paprika
4 medium potatoes, cubed or small bag baby new potatoes
three 32 oz chicken broth
1/4 cup heavy whipping cream or half & half
1 bunch roughly chopped fresh kale
1 tsp herbs de Provence
1 can rinsed white beans
salt & fresh ground black pepper to taste
Directions
- Bring a large heavy bottomed saucepan to medium heat. Add the sliced sausage directly without any oil, it’ll render its own oil. Sauté for 2-3 minutes until golden then add onion and garlic, stirring and cooking for 5 minutes until onions are translucent and garlic fragrant.
- Add potatoes, broth and smoked paprika. Place the lid on and cook for 15 minutes until potatoes are just about done then add beans. Cook for another 5 minutes or until cooked through, this will help thicken the soup a bit. Taste and adjust the amount of smoked paprika by adding more if needed. Add dried herbs and season to taste.
- Add the kale and heavy cream, lower heat and simmer for 2-3 minutes more until kale is wilted. Serve with crusty bread and parmesan cheese.
