Filed under: in the kitchen
When I came back from Thanksgiving break to a completely bare pantry, I was oh-so-glad there was a bag of soup in my freezer to nurse me through the first (rough) couple of days of getting back into the swing of things. The potatoes are softer and more broken up than when the soup was fresh, but other than that, it handled freezing wonderfully.
My amounts are approximate, because this is one of those “make with what you’ve got” recipes.
Kale and Potato Soup
1 rotisserie or roasted chicken carcass – or – 2 cartons chicken broth
1 large bunch (curly) kale
2 large potatoes
1 small package ground sausage, spicy or sweet
2 bay leaves (optional)
Place chicken leftovers in large pot, cover with water, and boil for twenty to thirty minutes to make broth. Use slotted spoon to remove bones from broth. Broth can be made in advance and stored in the fridge, and is actually best if done that way. After refrigeration, the fat solidifies and can be spooned easily off the surface of the broth. Otherwise, let broth sit for several minutes after making it, and try to skim excess oil off the top with a large spoon.
Brown sausage in a skillet. While sausage is cooking, rinse kale well and tear into 3″ pieces. Wash and peel potatoes, cut into large cubes. Drain sausage, then add sausage, kale, potatoes, and bay leaves to broth in original broth pot. Bring to a boil on high heat, then reduce heat to medium and simmer for 20 minutes or until the potatoes are soft and the kale wilted. Remove bay leaves. Serve with crusty sourdough bread and butter, or freeze for later!
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