Rustic Potato Soup

READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs red potatoes, peeled and cut into 3/4 inch cubes
  • 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
  • 12
    bunch kale, stems removed and leaves cut crosswise into 1/4 inch strips
  • 14
    teaspoon pepper
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DIRECTIONS

  • 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.
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