Silky potato broth with browned sausage and ribboned greens

$3.55/servingat the cheapest of your stores this week · 7 ingredients on sale

Ingredients

• pork sausage (smoked or chorizo-style if available)300 g
• yellow potato3 ea
• kalehalf a bunch
• yellow onion1 ea
• garlic3 cloves
• chicken stock4 cups
• olive oil1 tbsp

Method

1Brown the sausage

• •Slice the sausage into 1/2 inch coins.
• •Brown them in a soup pot with 1 tsp oil over medium-high heat, 4 to 5 minutes.
• •Move the sausage to a plate.

2Simmer the potatoes

• •Dice the onion and cook it in the same pot 4 minutes until soft.
• •Add the minced garlic and cook 1 minute.
• •Peel the potatoes, cut them into 1 inch chunks, and add with the chicken stock.
• •Simmer 15 minutes until completely tender.

3Mash and finish

• •Mash the potatoes roughly into the broth with a potato masher so the soup turns silky but still rustic.
• •Strip the kale, slice it into thin ribbons, and stir it in with the sausage.
• •Simmer 4 to 5 minutes until the kale is tender.
• •Season to taste and finish with the olive oil.

4Plate

• •Ladle into two big bowls and serve hot.