Chunky Potato Leek Kale Italian Sausage Soup

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

In a soup pot, melt the butter and add the leeks, saute for about 10 minutes being careful to not brown the leeks.

In a separate pan, brown the Italian sausage until thoroughly cooked, drain and set aside.

When the leeks are softened, add the rest of the ingredients and stir

Bring to a boil and then simmer for about 40-50 minutes

With a potato masher, smash some of the potatoes to thicken the soup. Serve and enjoy!