Potato, Andouille, and Kale Soup

Yields
Serves 6

Recipe by John Ondo

2 tablespoons olive oil

2 onions, diced 

1 cup diced carrots 

1 cup diced celery

Kosher salt to taste

1 cup white wine 

1 large russet potato, diced 

2 small Yukon Gold potatoes, diced

1 pound andouille sausage, sliced

1 bunch kale, washed, stemmed, and thinly sliced

1 tablespoon 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.

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.

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