I took a little bit of advice from a few of the reviews. I used sauted onions garlic and yukon gold potatoes boiled in 32 oz. chicken broth and 32oz of water. I wilted the kale in broth skimmed off the potatoes and browned slices of Alfrescos sun dried tomato chicken sauage. I pureed the potatoes, kale and broth in a blender and added the sausage. My texture challenged hubby loved it.
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