• 8 cups low sodium chicken broth or vegetable broth
• 3 lbs red potatoes - cut into 3/4“ cubes
• 1 bay leaf
• 2 Tbsp olive oil
• 1 lb kielbasa - cut into 1/2” pieces (turkey kielbasa works well)
• 3 large leeks - white and light green cut in half lengthwise and sliced thin
• 1 bunch of kale - stems cut out and cut crosswise into 1/4“ strips
• pepper

1. Bring broth, potatoes, and bay leaf to boil in stock pot. Reduce heat and simmer until potatoes are tender, about 10 min. Discard bay leaf, using potato masher coarsely break up potatoes, leaving some large chunks.
2. Meanwhile heat olive oil in large skillet. Cook kielbasa, stirring frequently, until lightly browned in spots, about 4 min. Add leeks and cook until soft, about 4 min.
3. Add kale and kielbasa to stock pot and simmer until kale is tender, about 5 min. Season with salt and pepper and serve.

Serves: 6      Total Cooking Time: 20 min.
Source: Cook's Country