Ingredients

8oz (225g) smoked garlic sausage

8oz (225g) potatoes, peeled and sliced

3 cup water

4 cup chicken stock

1 bunch kale, leaves only shredded

2 tbsp olive oil

Method

Bring 3 cups water to boil in heavy large saucepan.

Pierce sausage several times and add to water.

Poach 15 minutes.

Drain sausage, reserving poaching liquid.

Return liquid to saucepan.

Cut sausage in half lengthwise.

Cut crosswise into 1/4 inch wide slices.

Set aside.

Add potatoes and broth to poaching liquid.

Simmer until potatoes are tender, about 25 minutes.

Transfer half of potatoes and liquid to processor and puree.

Return puree to saucepan.

Add kale and oil and simmer until kale is tender, about 5 minutes.

Mix in sausage and heat through.

(tin be made 1 day ahead.

Cover and chill.

Rewarm over medium heat, stirring frequently.)

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Cooks Comments and Tips

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