Kale and Potato Soup with Sausage

I could hear it under my feet as I walked this afternoon – crunch, crunch, crunch.  Though the sun on my shoulders felt hot and I was still out in sandals, today I realized autumn is actually here!  As I walked I delighted in the realization that some trees along the way were not only changing hue but were releasing their leaves to carpet the sidewalk in crisp auburn piles.  I picked up a few of the prettier leaves for confirmation and carried them home. 

Harvest Time

Back in the shelter of my garden I surveyed the wilting zucchini plants and noted an abundance of kale ready for harvest.  I have been ignoring it, keeping it waiting until I feel drawn to make soup. I have a new recipe I’ve been wanting to try.  Now that autumn is officially here, not just by the claim of my calendar but by the proof of the leaves, it seems there couldn’t be a better time to put a pot on the stove and start cooking.

Quick and Easy

This is a simple recipe.  Once the vegetables are chopped Kale and Potato Soup with Sausage goes together quickly.  There is no need for long simmering to develop the flavors.  In fact letting it simmer for too long can cause the kale to go mushy.  

The flavor of this soup is surprisingly, even intriguingly, deep and vibrant. It has the perfect amount of warmth to satisfy my taste buds and soothe my soul on a cool autumn evening.  I would say the secret ingredient is the balsamic vinegar, a tip I gleaned from Molly O’Neill at Magic In The Kitchen. For a more summery take, try lemon juice instead.

Kale and Potato Soup with Sausage

Course: Main, SoupsCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

This soup offers quick comfort on a cool autumn evening. Serve it with Sourdough Cracker Leaves or a crusty loaf of bread.

Ingredients

• 1 lb. ground mild Italian sausage

• 1 medium onion, chopped

• 1 clove garlic, minced

• 1.5 lbs. baking potatoes, peeled and diced

• 1 lb. kale (I used Dwarf Siberian kale from my garden)

• 1 quart water

• 1 quart vegetable stock

• 2 Tablespoons balsamic vinegar

• Salt and pepper

• Olive oil

• Parmesan cheese

Directions

• To prepare kale, remove any thick stems and chop them into small pieces. Stack the leaves on top of each other and slice the kale leaves into thin ribbons. Cut the ribbons into shorter strips as desired.
• Heat a large pot over medium heat. Add sausage and cook until browned.
• Add the onion and chopped kale stems. Saute until onion is translucent.
• Add garlic and cook for another minute or two.
• Add water and stock along with the potatoes and remaining kale. Add more water if needed to cover the kale leaves. Bring to a boil and cook for 15 minutes, or until potatoes are tender.
• Stir in the balsamic vinegar. Season with salt and pepper to taste.
• Ladle into serving bowls and top with a splash of olive oil and a few shreds of grated Parmesan cheese.
• Enjoy!