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)
- 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.
- 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.