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Potato Soup with Kale & Chaurice Recipe

As the weather cools, Jeremy and I try to eat more soups to stay warm.  As most people know, winters aren’t terribly cold in New Orleans but they are very wet and make for a much worse feeling temperature than it typically is outside.  This soup is a variation on a recipe that I found on Martha Stewart’s Everyday Food App.  I made it more of a potato based soup than it was originally.  This is a great fall and winter soup. Enjoy!

Yield: 6-8 servings

Potato Soup with Kale & Chaurice Recipe

Ingredients:


2 quarts water or stock (your choice)

5 pounds red waxy potatoes, peeled and medium diced

2 T Chef John Besh’s Creole spices mix (recipe at end of post)

2T butter

2 onions, diced

4 ribs of celery, diced

4 garlic cloves, minced

1 pound of chaurice, sliced into half moons

1 cup sliced shiitake mushrooms

3 ounces (or more) fresh kale, stems removed (chop it up as much as you’d like)

Kosher salt and red pepper flakes, to taste

Chef John Besh’s Basic Creole Spices Mix:

2 T celery salt
1 T paprika
1 T sea or kosher salt
1 T black pepper, freshly ground
1 T garlic powder
1 T onion powder
2 t cayenne
1/2 t ground allspice
** I suggest doubling this recipe so that you can have spice mix left over to use in subsequent dishes **

Method:

  1. Place water or stock in pot and add Chef Besh’s seasoning.
  2. Add the potatoes to the cold water and bring to a simmer – should take about 20 minutes
  3. Add the chopped onions, celery and garlic at this point.
  4. Simmer all of this another 20 minutes until potatoes are softened but still retaining a little firmness.
  5. While the potatoes are simmering, in a separate skillet melt the butter and saute the sausage till browned
  6. Once the potatoes are cooked enough, use an immersion blender to puree about half the soup
  7. After pureeing, add the sausage, kale and mushrooms to the souop
  8. Cook another 10 minutes or so on low to wilt kale and cook mushrooms
  9. Adjust seasoning with Besh’s spice mix, salt and/or pepper flakes
  • I made my own batch of Chef Besh’s Cajun seasoning.  It’s a good all purpose seasoning.  You don’t have to season with this but I really liked the flavor it imparted on the soup.
  • Using chaurice makes the soup spicy and more flavorful than it would be with regular smoked sausage.
  • Conversely, this recipe can easily convert into a vegan recipe by leaving the sausage out.  The flavor profile will change completely but it will be tasty and healthy and awesome!

Prep:35 minutes

Cook:50 minutes

Total:1 hour, 25 minutes

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