Dinner Last Night: Potato & Kale Soup with Sausage

This is based on a traditional Portuguese soup that uses Chorizo. We use a package of ground turkey, seasoned with Penzey’s Italian Sausage Seasoning. Vegetarian Chorizo would work, if you don’t want to use the pork stuff.

Amounts are rough, but if you are a stickler for measurements, try this version at Epicurious.com.

In a 6-8 quart pan, sautee the following in olive oil:

  • 1 large onion, diced
  • 1 large carrot, sliced
  • 2-3 cloves of garlic, minced

When the onion is translucent, add:

  • 2 large baking potatoes, peeled and diced
  • 4-6 cups chicken stock / broth (low sodium)
  • 4 cups water

Bring to a boil, reduce heat to a simmer and add:

  • 3/4 – 1 lb. cooked turkey italian sausage
  • 2 T dried parsley
  • several grinds of fresh pepper

Simmer for 15-20 minutes or until the potatoes are soft.  Using a stiff ladle, mash up some of the potatoes in the pan to add a creamy appearance to the soup.  Add 4-6 cups chopped kale. Let simmer a few minutes longer until the greens ‘collapse’.

Taste for seasoning and serve with crusty bread and a salad.  Pass the hot pepper flakes to anyone that wants a little zing to the soup.

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