Potato, Andouille, and Kale Soup - The Local Palate

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 cup diced carrots
• 1 cup diced celery
• Kosher salt to taste
• 1 cup white wine
• 4-5 small Yukon Gold potatoes, diced
• 1 pound andouille sausage, sliced
• 1 bunch kale, washed, stemmed, and thinly sliced
• 1 teaspoon dried thyme
• 3 garlic cloves, chopped
• 8 cups chicken stock
• Black pepper to taste
• Based on caldo verde—the Portuguese potato and kale classic—this soup gets a Cajun kick with the addition of andouille.