Ingredients
Scale
- 4 cups Yukon gold potatoes, chopped into 1/2" pieces
- 4 carrots, chopped into 1/2" pieces
- 2-3 Tbs olive oil, divided
- 12 oz. pre-cooked chicken sausage cut into 1/4" slices
- 5 garlic cloves, minced
- 5 cups chicken broth or stock, divided
- 8 oz. baby kale leaves, roughly chopped
- 2 bay leaves
- 1/2 tsp garlic powder
- salt and pepper, to taste
Instructions
- Cover a baking sheet in foil and heat oven to 425 degrees. While oven is heating, add chopped carrots and potatoes to the baking sheet and toss with 1 Tbs olive oil, salt and pepper. Keep the carrots and potatoes on separate halves of the baking tray as they finish cooking at different times. Roast veggies for 20-25 minutes, or until fork tender. Remove from oven and set aside.
- While veggies are roasting, place a large pot over medium heat. Heat remaining 1 Tbs of olive oil in pot. Add sausage. Cook, stirring occasionally until the sausage is browned, about 5-7 minutes. Remove sausage to a clean plate and set aside.
- Add a small amount of olive oil and the minced garlic to the soup pot. Cook for about 1 minute or until garlic is fragrant.
- To the pot, add 4 cups chicken broth/stock, kale, bay leaves and garlic powder. Increase heat to high and bring to a boil. Reduce heat to a simmer, cover, and cook for 5 minutes.
- Place 2 cups of the roasted potatoes into a blender along with the remaining 1 cup of chicken broth. Puree until smooth.
- Once kale is tender, add remaining roasted potatoes, carrots, pureed potatoes and browned sausage to the pot. Season with salt and pepper to taste. Stir and simmer for a few minutes until all ingredients are heated through. Remove bay leaves before serving.
