Shelly's Recipe

RUSTIC POTATO SOUP

Category: Soups

6 cups chicken broth
2 lb red potatoes, peeled and cut into 3/4 inch cubes
1 bay leaf
2 tbsp unsalted butter
1 lb kielbasa, cut into 1/2 inch pieces
2 large leeks, white and light green parts only, cut in half lengthwise and then sliced thin crosswise
1/2 bunch kale, stems removed and leaves cut crosswise into 1/4 inch strips
Pepper

Bring first 3 ingredients to a boil in a saucepan. Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes. Discard bay leaf. Using a potato masher, coarsely break up potatoes, leaving some large chunks.

Meanwhile, melt butter in a 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. Add potato mixture and kale and simmer until kale is tender, about 5 minutes. Season with pepper and serve. Serves 4-6