Recipe by Patrick in Los Angeles, CA
A quick, easy (and cozy) soup from Cook's Country magazine.
Top Review by racrgal
I prepared this for PAC Spring 2008. This recipe is truly a great find for me! It is almost identical to the "House Soup" at my favorite Portuguese restaurant. Of course they wouldn't hand over the recipe. The only alteration I made to the recipe was to leave the skins on the potatoes. I hate peeling potatoes and throwing away the nutrients. It's a robust soup with a delightful mixture of flavors. Moms don't let the kale keep you from making it for the kids. The kale is a compliment not an overpowering flavor. It's an excellent filling soup that I'll make again and again.
- 6 cups low sodium chicken broth
- 2 lbs red potatoes, peeled and cut into 3/4 inch cubes
- 1 bay leaf
- 2 tablespoons unsalted butter
- 1 lb kielbasa, cut into 1/2 inch pieces
- 2 large leeks, white and green parts only, cut in half lengthwise, then sliced thin crosswise
- 1⁄2 bunch kale, stems removed and leaves cut crosswise into 1/4 inch strips
- 1⁄4 teaspoon pepper
Directions See How It's Made
- Bring broth, potatoes, and bay leaf to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender (about 10 minutes). Discard bay leaf. Using potato masher, coarsely break up potatoes, leaving large chunks.
- Meanwhile, melt butter in Dutch oven over medium heat. Cook kielbasa, stirring frequently, until lightly browned in spots (about 4 minutes). Add leeks and cook until soft (about 4 minutes).
- Add potato mixture and kale to Dutch oven and simmer until kale is tender (about 5 minutes). Season with pepper and serve.