Country Potato and Kale Soup

This is a great tasting and quick cooking soup you can make for a work day dinner. Easily made into a vegetarian dish by using vegetable broth and substituting smoked Tofu or TVP (Textured Vegetable Protein) for the kielbasa.

  • 6 cups Low Sodium Chicken Broth or Home made
  • 2 pounds of New Red Potatoes, peeled and cut in 1 inch cubes
  • 1 Bay Leaf
  • 2 tablespoons unsalted Butter
  • 1 pound Polish Kielbasa, sliced in 1/2 inch pieces
  • 2 large Leeks, cleaned well and sliced thin
  • 1 clove Garlic, peeled and pressed
  • 1/2 bunch of Kale, destemmed and leaves cut in thin slices
  • Pepper to taste

Over medium high heat bring the broth to a boil in a large soup pot. Add potatoes and bay leaf. Reduce heat and simmer for about 10 minutes. When tender, remove bay leaf and discard. Using a potato masher rough mash the potatoes in the broth but leave some large pieces. Set pot aside.

Melt butter in a large skillet and saute kielbasa for about 4 minutes until it is nicely browned. Add leeks and garlic and cook for an additional 5 minutes or until leeks are tender and translucent. Add kielbasa mixture to the soup pot. Add the kale and simmer or medium heat until kale is tender about 5 minutes. Season to taste with pepper.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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