1 Tbsp. olive oil
1 onion, diced
2 garlic cloves, minced
1/4 tsp. crushed red-pepper flakes
5 waxy potatoes (1 1/2 pounds), peeled and cut into 1/2-inch chunks
3 cups reduced-sodium vegetable broth
1 cup water
1 bunch kale (12 ounces), stemmed and shredded
12 ounces smoked sausage (or vegetarian sausage), cut into 1/4-inch half moons
1 tsp. salt
½ tsp. pepper
1 Tbsp. fresh lemon juice
In a large pot (6 to 8 quarts), heat oil over medium heat. Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook until fragrant, 1 minute. Add potatoes, broth and water; bring to a boil. Reduce heat; simmer until potatoes are tender and flavors have blended, 15 to 20 minutes.
Using an immersion blender, puree the soup so it’s still a little chunky. This can also be done by placing half the soup in a regular blender and pureeing until smooth. Return to pot. Add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes. Add salt, pepper and lemon juice to taste.
Adapted from a recipe by Martha Stewart