Chicken bratwurst! Excellent grilling meat, but it’s blizzarding up North today. Yes it’s the middle of March. poo. I’m not sure if my P.S. (Purchaser of Sausages/hubby) had wishful thinking, but I had thoughts of soup on yet another snowy day. I had just the recipe in mind. It included potatoes and I just happened to have kale in the fridge.
I’d pinned this soup recipe on Pinterest and thought it sounded great. I’d liked the taste and feel of kale in the Italian Wedding Soup a few weeks ago; it wasn’t as slimy feeling as spinach is in soups. It is a meatless recipe, but I thought if I pan-fried the sausages until browned on the outside, then sliced them up, they would taste great in the soup. And that’s what I did.
I had white potatoes in my pantry and decided to scrub them well before dicing them into large chunks. I love the rustic look and taste of skin-on potatoes, as I’ve mentioned before. And it’s more nutritious. I had the onions sautéing in the bottom of a large Dutch oven as I prepped the potatoes. When the onions were translucent I put the garlic in and let it fry about a minute more.
I removed the onions and sausages from the pot and added another tablespoon of olive oil and the sausages, turning them often until they were browned. I set them aside on a plate to cool enough to handle them.
I added the chicken broth, potatoes, salt, bay leaf and basil to the Dutch oven. I put the onions and garlic back in and turned the heat to medium high, to bring it to a boil. Once boiling, I turned it down to medium and let it cook for about 10 minutes, until the potatoes were tender. I sliced the sausages into 1/2″ pieces and added them to the pot. When the potatoes were tender I removed the bay leaf and used a masher to mash the potatoes up a little to thicken the soup, leaving some of the chunks for texture.
Next I chopped the kale a bit until it was more bite sized and stirred it into the pot of soup. I let it cook about 10 minutes more.
I served the soup hot with shredded Gruyère. It had a nice flavor with the basil and bay leaf along with the kale. The Italian flavored chicken sausage was the perfect addition to the soup and added a little heat as well. It was like a glorified potato soup! I sprinkled a handful of Italian croutons on top for some crunch and it was a nice, filling meal if you had to put up with a blizzard in March that was burying your grill.
Potato Kale Soup with Gruyere
adapted from My Recipes
2 tablespoons butter
1 1/2 cups finely chopped onion
1 garlic clove, minced
7 cups chicken broth
4 cups coarsely chopped peeled potato (I left the peel on)
1/4 teaspoon salt
1 bay leaf
1 teaspoon dried basil
couple pinches cayenne; to taste
6 cups chopped fresh kale (about 3/4 pound)
9 tablespoons (about 2 ounces) shredded Gruyère cheese (I used parmesan)
Melt butter in a large saucepan over medium heat. Add onion; cook 8 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly.
Add broth, potato, salt, basil, cayenne and bay leaf; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
Discard bay leaf. Partially mash potatoes with a potato masher until thick and chunky.
Stir in kale. Simmer 10 minutes or until kale is tender.
Top with cheese and serve.