* 16 oz. kielbasa sausage, sliced (we usually use the smoked turkey - leaner but still really good)
* 1 roll medium Italian sausage (I use the roll from Nob Hill)
* 1 roll medium Italian sausage (I use the roll from Nob Hill)
* 2 - 3 sliced carrots
* 3 - 4 garlic cloves, minced
* 1 yellow onion, diced
* 1 - 2 leeks sliced (sliced up to the green leaves)
* 2 large russet potatoes (any potatoes would work), cubed
* 3 - 4 Cups chopped kale (I typically use the whole head of kale, be sure to cut leaves from stem)
* 6 Cups chicken stock, low-sodium
* 1 Tbsp. fresh rosemary
* 1 teaspoon dried thyme (we use fresh since we have it in our garden)
* freshly ground pepper
* salt
Directions
In separate skillets, brown sliced sausage. In large pot, sauté the onions and garlic in a little butter (1 Tbsp.) until onions are translucent (about 3 minutes). Add the leeks, carrots and sausage and sauté for about 3 minutes. Add the chicken stock and bring to a boil. Add herbs to taste (fresh if possible!), pepper and salt.
Add the potatoes and bring to a boil. Lower heat and let simmer 10 - 15min (or until potatoes are tender – the longer the potatoes cook, the more mushy they will become). Add kale and cook for an additional 3 - 5min. Enjoy!
