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“A quick, easy (and cozy) soup from Cook's Country magazine.”

Ingredients Nutrition

  • 6 cups low sodium chicken broth
  • 2 lbs red potatoes, peeled and cut into 3/4 inch cubes
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 1 lb kielbasa, cut into 1/2 inch pieces
  • 2 large leeks, white and green parts only, cut in half lengthwise, then sliced thin crosswise
  • 12 bunch kale, stems removed and leaves cut crosswise into 1/4 inch strips
  • 14 teaspoon pepper


  1. Bring broth, potatoes, and bay leaf to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender (about 10 minutes). Discard bay leaf. Using potato masher, coarsely break up potatoes, leaving large chunks.
  2. Meanwhile, melt butter in Dutch oven over medium heat. Cook kielbasa, stirring frequently, until lightly browned in spots (about 4 minutes). Add leeks and cook until soft (about 4 minutes).
  3. Add potato mixture and kale to Dutch oven and simmer until kale is tender (about 5 minutes). Season with pepper and serve.

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