Creamy Potato, Kale, And Leek Soup

INGREDIENTS

Serves 4. Consider doubling it.

Prep: 5min Cook: 17min; Total: 23min

• 1 lb red potatoes, unpeeled

• 1 TBSP canola oil

• 1 pound or so of Italian chicken sausage

• 3 cups or so (6 oz) kale, chopped and tightly packed

• 3 cups leek, white and pale green parts, chopped (2 medium leeks)

• 1/2 tsp salt

• 3 cups rice milk

• 1/4 tsp ground nutmeg

• ground black pepper

DIRECTIONS

1. Cut potatoes into golf ball size pieces and place on a microwavable plate. Cover with waxed paper. Cook on high, rotating occasionally, until tender, about 6 minutes.

2. Meanwhile, in pot, cook the sausage until done. Drain. Add the oil, and heat oil over medium heat. Add kale, leek, and salt. Stir. Cover and cook, stirring occasionally, until softened, about 5 minutes.

3. Add milk, potatoes, and nutmeg. Reduce heat to medium low. With potato masher or back of a large spoon, smash potatoes into small chunks. Simmer until flavors blend, about 5 minutes. Sprinkle each serving with pepper to taste.