Makes 4 servings (8 ½ cups)
This homey soup is comfort in a bowl, particularly welcome on a chilly day. Kielbasa is a smoked Polish sausage usually made of pork. For this soup, be sure to buy it precooked. I've included this and other favorite speedy soup recipes in my new cookbook, The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh.
1 (49-ounce) can reduced-sodium chicken broth
2 pounds red-skinned potatoes, cut into ¾-inch cubes (3 cups)
1 bay leaf
1 tablespoon unsalted butter
8 ounces precooked kielbasa sausage, cut into ¼-inch slices
¼ cup coarsely chopped yellow onion
1 bunch kale, stems removed and leaves coarsely chopped (about 4 cups)
Salt and pepper to taste
Bring the chicken broth, potatoes, and bay leaf to a boil in a Dutch oven over high heat. Reduce the heat to low; cover and simmer for 5 minutes or until the potatoes are tender.
Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the sausage and onion; cook, stirring frequently, for 4 minutes or until lightly browned.
Stir the sausage mixture and kale into the Dutch oven. Reduce the heat to medium; cover and simmer for 5 minutes or until the kale is tender. Remove and discard the bay leaf. Season with salt and pepper to taste.
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