A small amount of good-quality Andouille sausage and Parmesan cheese give this soup its depth of flavor.
2 | Tablespoon | Extra virgin olive oil |
5 | Ounce | smoked Andouille sausage, cut into 1/3-inch rounds |
2 | Cup | Chopped onion |
1 | Pound | Russet potatoes (cut into 1 1/2-inch pieces) |
7 | Cup | Low-sodium chicken broth |
4 | Clove | Minced garlic |
1 | Teaspoon | Dried thyme |
1 | Teaspoon | Rosemary (dried or fresh) |
6 | Ounce | kale |
1⁄4 | Cup | Parmesan cheese (coarsely grated ) |
Yield | |
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Source | Picture and Recipe courtesy of potatogoodness.com |
Prep time | 10 minutes |
Cook time | 45 minutes |
Recipes | Soup |