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Potato, Andouille, and Kale Soup


2 tablespoons olive oil

1 onion, diced

1 cup diced carrots

1 cup diced celery

Kosher salt to taste

1 cup white wine

4-5 small Yukon Gold potatoes, diced

1 pound andouille sausage, sliced

1 bunch kale, washed, stemmed, and thinly sliced

1 teaspoon dried thyme

3 garlic cloves, chopped

8 cups chicken stock

Black pepper to taste

Based on caldo verde—the Portuguese potato and kale classic—this soup gets a Cajun kick with the addition 
of andouille.


  1. Heat oil in a large pot over medium heat. Sauté onions, carrots, celery, and a good pinch of salt until tender, about 6 minutes. Deglaze pot with white wine, then add potatoes, sausage, kale, thyme, garlic, and stock.
  2. Bring to a boil, then reduce heat and let simmer until the potatoes have begun to break down, about 45 minutes. Adjust seasoning with salt and pepper and serve.
From Good for the Soul.
Print Recipe