This will be my last time guest blogging for Kimberly while she is on vacation. They will be back on Monday and I know she will be so excited to start cooking again in the next week.
Every week my husband and I pick meals we want to eat for the following week, this way we can do all the grocery shopping we need to during the weekend and not have to stop at the grocery store on the way home from work throughout the week. This last week my husband searched my cookbooks to find some new things. The Asian Chicken Lettuce Wraps were one of the recipes, but he also picked out a Rustic Potato Soup. Given the time of the year, I love to eat soup, when there are potatoes in it, it makes me so happy! I am a carb lover. This recipe did not disappoint. The leeks and the kale made it so filling and added wonderful flavor to the soup. It is very much like a family favorite Zuppa Toscana, like Olive Gardens. I will definitely be making this again, especially since it is so fast and easy.
Rustic Potato Soup
courtesy of America’s Test Kitchen Fast & Fresh Recipe Card Collection
6 cups low-sodium chicken broth
2 pounds red potatoes, peeled and cut into 3/4 inch cubes
1 bay leaf
2 tablespoons unsalted butter
1 pound kielbasa, cut into 1/2 inch pieces
2 large leeks, white and light green parts only, cut in half lengthwise, then sliced thin crosswise
1/2 bunch kale, stems removed and leaves cut crosswise into 1/4 inch strips (about 4 packed cups)
1. Bring broth, potatoes, and bay leaf to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes. Discard bay leaf. Using potato masher, coarsely break up potatoes, leaving some large chunks.
2. Meanwhile, melt butter in Dutch oven over medium heat. Cook kielbasa, stirring frequently, until lightly browned in spots, about 4 minutes. Add leeks and cook until soft, about 4 minutes.
3. Add potato mixture and kale to Dutch oven and simmer until kale is tender, about 5 minutes. Season with pepper and serve.