This soup has Sunday Afternoon written all over it. When it’s cold outside, and you want your belly full of greens, meat & potatoes, THIS is the soup you should turn to. It’s also one of those soups that gets better the second day, when the flavors meld together. I love that! The overnight stay in the fridge brings out more than you could have possibly anticipated!
Sausage AND Kale? I think this soup really has MY name written all over it.
And we’re off!
Very few ingredients here!
Chop up the kielbasa & kale, onions & garlic.
Cut up the potato too!
Brown the kielbasa and set aside.
Brown the onions & garlic in olive oil and leftover kielbasa oil with a pinch of red pepper flakes.
Put your potatoes and add them to the pot with onions & garlic with water.
Add in the kale and smash some of the potatoes to make the soup thicker.
After the kale has cooked for a few minutes return the kielbasa to the pot.
Add a splash of vinegar and serve up your soup!
This goes excellent with garlic bread!
Portuguese Kale & Potato Soup
(recipe slightly adapted from Gourmet Quick Kitchen Magazine)
- 1/4 cup extra virgin olive oil, divided
- 1 lb. kielbasa cut into 1/2 inch pieces
- 1 medium onion, chopped
- 3 garlic cloves, minced
- pinch red pepper flakes
- 1 large russet potato, cut into 1 inch pieces
- 6 cups water
- 1 lb. kale, stems and center ribs discarded, leaves thinly sliced
- 1 teaspoon red wine vinegar
Heat 1 tablespoon olive oil in a 5 quart heavy pot over medium heat and brown sausage, stirring constantly for 3 minutes.
Transfer sausage with a slotted spoon to a plate. Add 2 tablespoons of olive oil to the pot (with the reserved fat) and cook the onion & garlic with a heavy pinch of salt & pepper as well as a pinch of red pepper flakes over medium heat. Cook until browned, about 7 to 8 minutes.
Add potatoes, water and 1 teaspoon of salt and simmer, covered until potatoes are tender, 15 to 20 minutes.
Mash some of the potatoes into the soup to thicken, then add the kale and simmer uncovered, until tender, about 5 minutes. Stir in sausage and cool until just heated through, 1 to 2 minutes. Finish with 1 teaspoon of red wine vinegar and season with salt & pepper to taste. Drizzle with remaining olive oil.
