Chunky Potato Leek Kale Italian Sausage Soup
By Micki Brown
Serves 4
2 large leeks, cleaned, cut in half lengthwise, then sliced into ¼-inch slices
2 tbsp butter (for vegan, use olive or coconut oil)
1 lb hot Italian sausage (omit for vegan version)
6 cups chicken broth (for vegan, use 5 cups vegetable broth)
1 bunch kale (I use dinosaur), remove and discard stems, then roughly chop
1 ½ lbs red potatoes, scrubbed and diced
1 ½ tsp pink or sea salt
⅛ tsp ground marjoram
1 tsp dried thyme
1 bay leaf
1 tbsp dried parsley
Red chili sauce (I use Crystal) to taste
Black pepper to taste
1
In a soup pot, melt the butter and add the leeks, saute for about 10 minutes being careful to not brown the leeks.
2
In a separate pan, brown the Italian sausage until thoroughly cooked, drain and set aside.
3
When the leeks are softened, add the rest of the ingredients and stir
4
Bring to a boil and then simmer for about 40-50 minutes
5
With a potato masher, smash some of the potatoes to thicken the soup. Serve and enjoy!
Ingredients
2 large leeks, cleaned, cut in half lengthwise, then sliced into ¼-inch slices
2 tbsp butter (for vegan, use olive or coconut oil)
1 lb hot Italian sausage (omit for vegan version)
6 cups chicken broth (for vegan, use 5 cups vegetable broth)
1 bunch kale (I use dinosaur), remove and discard stems, then roughly chop
1 ½ lbs red potatoes, scrubbed and diced
1 ½ tsp pink or sea salt
⅛ tsp ground marjoram
1 tsp dried thyme
1 bay leaf
1 tbsp dried parsley
Red chili sauce (I use Crystal) to taste
Black pepper to taste