"A quick, easy (and cozy) soup from Cook's Country magazine."
low sodium chicken broth
red potatoes, peeled and cut into 3/4 inch cubes
kielbasa, cut into 1/2 inch pieces
leeks, white and green parts only, cut in half lengthwise, then sliced thin crosswise
kale, stems removed and leaves cut crosswise into 1/4 inch strips
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.