This soup was born of cravings, seasonal offerings from my backyard and CSA, and inspiration from Martha Stewart's sausage and kale soup recipe.
But, my needs and desires led me to alter it a bit (canned broth? gross!) to use what I have and to add a little more spice and warmth.
- 4 strips bacon
- 1 bunch green onions, diced
- 2 shallots (had in season from CSA, garlic or other onions would be great too)
- 1/2 teaspoon crushed red-pepper flakes 1/4 teaspoon cayenne pepper
- 1 1/2 pounds potatoes (I like anything colored for a little more taste), peeled and cut into chunks
- bone broth of your choice (beef, chicken, etc. all work great since flavor is overtaken by spice and smoke) in a large enough quantity to cover all of the cubed potatoes- 30-40 oz
- 2-3 bunches kale and anything like kale (I used some beet greens and collards on hand as well), stemmed and shredded
- 1 lb smoked Andouille or sausage/kielbasa of your choosing, cut into 1/2-inch half moons
In a large pot (6 to 8 quarts), cook bacon over medium heat until crispy. Remove bacon, leave the grease for your base.
Add green onions and cook until soft, stirring, 2 to 3 minutes. Add shallots/garlic/whatever, cayenne, and red-pepper flakes; cook about 1 minute. Add potatoes and enough broth to cover all of the potatoes well; bring to a boil. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.
Use and immersion blender to puree most of the soup. Add kale/greens, bacon, and sausage. Simmer until kale is wilted, 10 to 15 minutes.
Reheats EXTREMELY well!