I like to slice one sausage into rounds for a tasty garnish. The rest of the sausages are chopped to give the soup a thickness and ensure that you get some delicious sausage in every bite.
|Portuguese sausage kale potato soup|| |
- 2 tablespoons olive oil, for sautéing
- 1½ pounds fully-cooked, smoked Linguica sausage - slice one fourth of the sausage into thin rounds - the rest into ¼-inch dice (Chorizo or Chourico are good substitutes if you can't find Linguica)
- 2 cups finely chopped yellow onion (2 medium onions)
- 2 tablespoons minced garlic (5-6 cloves)
- 4 cups low salt chicken broth (I recommend Swanson's)
- 3 cups water
- 2½ pounds russet potatoes, peeled, sliced into quarters lengthwise, then cut crosswise into 1-inch chunks.
- 1 teaspoon kosher salt
- 1 bunch kale, washed, thick center ribs removed, and slivered (I prefer the dark green dinosaur kale but any kale is fine)
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium heat. Sauté the sausage rounds for 1 minute or two, until they are nicely browned. Transfer to a small plate and set aside. Add diced sausage to the pot and cook, stirring, for about 3 minutes, until they start to brown a bit. Transfer to small bowl and set aside.
- Add 1 tablespoon olive oil to the pot, along with the chopped garlic and onions. Sauté over medium-low heat for 4-5 minutes until onions soften and start to get transparent. (Don't let them brown)
- Add broth, water, potatoes and salt to the pot. Bring to a boil. Lower heat to a steady simmer and cook for 15 minutes, until the potatoes are tender. Using a potato masher, mash half the potatoes right in the pot, so you have a creamy broth with some chunks of potato remaining.
- Add the cooked chopped sausage and the slivered kale. Cook for 3-4 minutes, until the kale wilts and the soup is heated through.
- Ladle soup into bowls and top each with a few rounds of cooked sausage. Enjoy!
Now for the exciting GIVEAWAY! The prize is a beautiful Lodge 6-quart enameled cast iron Dutch oven in Caribbean blue. If you’re not familiar with Lodge Cast Iron, they are a family owned and operated business that has been producing high quality cast iron cookware since 1896. I am a huge fan of cast iron cookware and I’ve been using Lodge products for decades. You might have noticed that Panning The Globe’s trademark is a cast iron skillet with wings.
The folks at Lodge have generously donated a beautiful 6-quart Dutch oven for this giveaway. It’s the perfect pot for soups, stews, roasts and braises and I’m happy to be able to extend this offer just as we head into soup and stew season. So here’s how to enter: it’s easy – just fill out the form below and leave a comment about your favorite soup or stew at the end of this post.
Note: only US residents are eligible for this giveaway.