Potatoes, onions and more.

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. 


2TablespoonExtra virgin olive oil
5Ouncesmoked Andouille sausage, cut into 1/3-inch rounds
2CupChopped onion
1PoundRusset potatoes (cut into 1 1/2-inch pieces)
7CupLow-sodium chicken broth
4CloveMinced garlic
1TeaspoonDried thyme
1TeaspoonRosemary (dried or fresh)
1⁄4CupParmesan cheese (coarsely grated )


  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.


6 Servings
SourcePicture and Recipe courtesy of potatogoodness.com
Prep time10 minutes
Cook time45 minutes