Ingredients
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.
Directions
- 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.
- 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.
