Potato, Andouille, and Kale Soup

By: Hannah Lee Leidy
Photo by Andrew Cebulka

Food Culture of the South

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Serves 6

  • 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.

  • Recipe by John Ondo

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