- Serves: 4-6
- 1 Idaho onion, chopped
- 3 red Idaho potatoes chopped
- 2 stalks of celery, chopped
- 2 carrots, sliced (Available during the Farmers Market season at your local market)
- 1 teaspoon olive oil
- 2 garlic-basil sausages, sliced
- 2 cups fresh kale leaves, stemmed and chopped
- 1 clove garlic, minced
- 4 cups left-over mashed Idaho potatoes
- 1 ½ cups whole Idaho milk
- Salt and freshly ground pepper to taste
Place the onion, red potatoes, celery and carrots in a medium size sauce pan. Add enough water to cover the vegetables and bring to a boil. Reduce heat and simmer for approximately 20 minutes – vegetables should still be slightly firm.
While vegetables are simmering, heat olive oil in a large sauce pan over medium heat. Add the sausage and cook until slices brown. Remove sausage and grease from the pan. Place pan back on the burner and add kale and garlic. Sauté for 2-3 minutes. Cover and steam kale on low for 3-4 minutes. Remove kale from pan and set aside. Place the mashed potatoes in the same saucepan and warm over medium heat. Slowly whisk the milk into the potatoes. Simmer for 5-10 minutes, stirring often. Pour the water off of the simmering vegetables and add to the pan with the potatoes and milk. Stir in the sausage and kale and continue to simmer until soup has thickened, about 15-20 minutes. Vegetables should be tender. Season with salt and pepper and serve immediately.