- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This soup comes together easily as the kale simmers to a perfect, just-tender texture and potatoes add body to a quick but flavorful broth.
Ingredient:
- 1 tablespoon extra-virgin olive oil
- 1 pound dry-cured linguiça sausage or Spanish chorizo, sliced into 1/4-inch-thick half-moons (about 1 1/3 cups)
- 1 small (7 ounce) yellow onion, chopped (1 1/2 cups)
- 4 large garlic cloves, finely chopped (about 2 tablespoons)
- 3 fresh bay leaves
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt, divided, plus more to taste
- 2 quarts lower-sodium chicken broth
- 3/4 pounds lacinato kale, thick stems removed, cut into strips (about 8 packed cups)
- 2 pounds russet potatoes, peeled, quartered, and cut into 1-inch pieces (about 6 cups)
- 2 teaspoons white vinegar
