Potato, Sausage & Kale Soup

January is national soup month. Did you know that? I love soup. Probably more than the average person. I could eat soup anytime - winter, spring, summer or fall. I was in the mood for potato, sausage and kale soup. Kinda like the zuppa toscana at Olive Garden. I found an easy and delicious recipe at marthastewart.com which I only tweaked a little. It was delicious!

Ingredients 

1 tablespoon olive oil

1 onion, diced

2 garlic cloves, minced

1/4 teaspoon crushed red-pepper flakes

5 waxy potatoes (1 1/2 pounds), peeled and cut into 1/2-inch chunks

3 cans (14 1/2 ounces each) reduced-sodium chicken broth (I ended up adding an additional large can of broth, because it got too thick)  

1 bunch kale (12 ounces), stemmed and shredded

12 ounces smoked chicken sausage, cut into 1/2-inch half moons (I crumbled 4 sausage patties)

 Directions

1. In a large pot (6 to 8 quarts), heat oil over medium. Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook unti fragrant, 1 minute. Add potatoes and broth; bring to a boil. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.
2. In a blender, puree half the soup (or keep it in the pot and mash with a potato masher by hand, like I did). Return to pot; add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes.

Serve it with some crusty Italian bread, and I am happy.