Chef John's soup is so hearty and comforting, you'll almost forget how good it is for you.
Preparation Time
15 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 20 mins
Calories
565 Calories
Recipe Instructions
Step 1
Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
Step 2
Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
Step 3
When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.
Ingredients
1 pinch salt
1 onion, finely diced
1 tablespoon olive oil
1 pinch cayenne pepper
12 ounces linguica sausage, sliced
3 pounds russet potatoes, peeled and sliced 1/8 to 1/4 inch thick
