Rustic Potato Soup

Name: Rustic Potato Soup
Ingredients: 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

8 ingredients

3 steps

Ingredients

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

1

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.
2

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).
3

Add potato mixture and kale to Dutch oven and simmer until kale is tender (about 5 minutes). Season with pepper and serve.