potato and kale soup with andouille

Step 1

Heat oil in a large heavy-bottomed soup pot over medium heat.  Add garlic and leek and cook, stirring often until the leek is starting to soften and the garlic is fragrant but not browned, 2 to 3 minutes.  Stir in carrot, celery, salt, pepper, marjoram and anise, increase heat to high and cook, stirring often until the vegetables are starting to softened and the bottom of the pot is starting to brown slightly, 5 to 7 minutes.

Step 2

Add wine and cook until mostly evaporated, 2 to 3 minutes.  Add broth and potatoes, cover and bring to a boil. Stir the stew, then layer the andouille or kielbasa on top followed by the kale, cover and return to a boil. [Note: There will be what looks like a LOT of kale on top that will gradually steam down.] Reduce heat to maintain a simmer and continue cooking, stirring ocassionally, until the potatoes are tender, 12 to 15 minutes.  Stir and serve.