1 pound of breakfast sausage
1.5 to 2 liters of broth (vegetable, lentil, or chicken)
1 pound of potatoes
1 large onion
½ to 1 bag or bunch of curly kale
1 tsp. thyme
Salt & pepper to taste
A splash of white wine vinegar
Note: Adding extra liquid when you cook lentils will leave you with lentil broth that you can save in your freezer, and it adds great flavor to soups! Blending the potatoes into the broth made it rich and thick. This soup goes great with a hearty slice of buttered toast.
1. Cook the sausage on medium heat until slightly browned, and set aside on a different plate. Pour excess grease out of the pan but don’t clean it; use the greasy pan for cooking onions.
2. Chop the potatoes into cherry-tomato-sized chunks, and add to the broth. Boil on medium high heat until the potatoes are tender. Blend the potatoes and the broth together until smooth (you may still have some potato skins floating around), return to pot, and keep warm on medium-low heat.
3. Chop the onion and sauté in the sausage pan on medium to medium-high heat until they begin to brown. A splash of white wine vinegar will help to deglaze the pan.
4. Add the onions to the broth-potato blend. Add the sausage (chopping first if needed), the thyme, and salt and pepper to taste. Turn heat to low.
5. Wash and chop the kale into spoon-sized pieces. Add to the soup and cook only as long as it take for the kale to turn bright green. Remove from heat and serve.