I made several changes, mostly in technique. First, brown the sausage in the soup pot. Remove most of the fat. Cook the potatoes in the same pot (omitting the butter). Don't drain and mash; instead, use a hand blender to puree most of them, leaving some chunks. Omit the 20 minutes of simmering-- just add the rest of the ingredients, then simmer until the kale is tender - maybe 15-20 minutes. This approach greatly shortens the overall cooking time, produces fewer dirty dishes, and leaves you with some nice potato chunks in the soup.
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I made several changes, mostly in technique. First, brown the sausage in the soup pot. ...