This healthy Sausage Potato Kale Soup is hearty and satisfying, with a trifecta of smoky Andouille sausage, Yukon gold potatoes, and kale, without any traces of bitterness. This is a great meal to keep on hand in the fridge!
Ingredients
3tbspextra virgin olive oil
1lbsmoked andouille sausagesliced into 1/4" rounds
2cupschopped yellow onion
1lbyukon gold potatoesdiced into large pieces
8cupschicken stock or broth
1large bunch curly green kalestems and ribs removed
salt
Instructions
Heat the olive oil in a large soup pot set over medium heat, and add the sausage. Cook for about 3 minutes, stirring often, until browned.
Remove the sausage with a slotted spoon to a plate, leaving the oil behind, and add the chopped onion. Season with a pinch of salt, and cook for 10 minutes, until softened.
Add the potatoes and chicken stock, then cover the pot with a lid, bring to a boil, reduce to a simmer, and cook for 15 minutes, until the potatoes are tender.
Add the kale and reserved andouille sausage to the soup, and cook for 2 minutes, until the kale has wilted.
Make any final seasoning adjustments with salt and pepper, if needed, and enjoy!
Notes
Because there are so few ingredients in this soup, it's important to use a really good andouille sausage. I like Wellshire Farms smoked andouille sausage, which adds smokiness, spiciness, and meatiness to the soup.Storing leftovers: Keep in an airtight container in the fridge for up to 5 days. Freezing: Store in an airtight container for up to 3 months. Because the liquid will expand as it freezes, make sure you leave some extra space in the container. To thaw, leave in the fridge overnight for best results.Reheating: The microwave is the most convenient option. Heat servings in a microwave-safe bowl in 30 second intervals until warmed through. You may also reheat on the stovetop over medium high heat until warm. If reheating straight from frozen, I recommend reheating on the stovetop.