Boil six potatoes in their jackets, peel when cool. Can be done the day before and kept in the fridge. Right before they are to be added to the soup, mash each one with a potato masher squarely, so they are not mashed but instead in nice cubes and chunks.
Make kale chips. Can be done a week beforehand. Keep in an airtight container.
1 large bunch of kale. Stem removed and chopped. Spread out on a cookie sheet and bake at 350 degrees for ten or fifteen minutes. Maybe longer. Keep an eye on it! It goes from crisp to burnt in a matter of a minute. I like to salt them when they come out of the oven.
In a large Dutch oven pour one or two tablespoonfuls of olive oil and saute two medium yellow onions and one small red onion until brown and sweet. I like to slice them in thin wedges.
Add in one large red pepper in large dice a little before the onions are done, so they become soft.
Add a large kielbasa in at the same time as the peppers. Cut in slices on the diagonal, cut in half. Let them brown a little as the onions caramelize.
Then add the potatoes and six cups of water, slowly, so that it never gets cold. Add about two cups of water and two potatoes at a time, waiting for it to come to a simmer again, then adding the next batch. When you have them all added, and it's back to a simmer, let the soup cook with the lid partially on for about ten minutes. Then add half the kale chips, which will turn into the kale with the soft consistency of spinach. Reserve the rest of the chips to serve on the table for whoever wants more kale or some crunch.
The kielbasa salts the soup, so you don't really need to add any salt at all. Maybe a few grinds of pepper. Now all you need to do is fall off a speeding snowmobile!
|Potatoes, kale, kielbasa, onions- that's it!|