Potato Kale Soup

Potato Kale Soup

potato kale soupThis hearty soup is full of those end-of-the-season ingredients that can withstand a little chill in the garden. Add a little bread or biscuits on the side and you'll have a stick-to-your-ribs meal that's healthy and satisfying. This also freezes really well.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Servings: 2 quarts


  • 1 lb Kielbasa Sausage cut into 1/2" slices and halved
  • 2-3 tbsp olive oil
  • 2 cups leek whites washed and chopped into 1" pieces
  • 2 ribs celery chopped
  • 2-3 cloves garlic minced
  • 2 russet potatoes cubed
  • 8 kale leaves stems removed and chopped
  • 1 tsp fresh thyme minced
  • 2 bay leaves
  • 2 tbsp sage chopped
  • 2 quarts chicken stock
  • salt & pepper to taste
  • 1/2 cup cream, half&half or milk kefir (optional)


  • Brown sliced kielbasa in olive oil; add leeks and garlic and sauté until softened (about 10 minutes).
  • Add kale, celery, potatoes, herbs and stock. Cover and simmer until potatoes soften, about 30 minutes. Flavor with salt and pepper.
  • If adding the dairy, wait until ready to serve, then stir dairy into the soup and serve.

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