My family calls this "Papa Spuds" soup because everything but the chicken broth comes from here.

1 package andouille sausage, casings removed
2 stalks of celery, finely chopped
1 large carrot or a few small, finely chopped
1/2 large yellow onion or 1 medium, chopped
2 cloves of garlic, finely chopped
2-3 T olive oil (or oil of choice)
3 potatoes, cut in large bite size pieces -OR-
2 zucchini cut in large bite size pieces
1 bunch of kale
4+ cups of chicken broth
Black pepper
Parmesan cheese (optional) -OR-
Cream / half & half (optional)

Add the olive oil to a large dutch oven over medium low heat. Add the chopped celery, carrot, onion and garlic and cook over medium low heat until onions are just turning translucent (you don't want these to brown).

While these are cooking, remove the casings from the andouille and cut the sausage into small bite size pieces (scissors work great for this). When the onions are just getting translucent, add the andouille and stir well. Continue cooking over medium low heat until the sausage is cooked through (you are not trying to brown).

Meantime, wash and cut the potatoes or zucchini into bite size pieces. You can peel the potatoes or not; if using zucchini, don't peel those. Add to the pot and stir then add enough chicken broth to cover well.

Cover and let simmer on low heat for about 20 minutes or until potatoes are starting to get soft. Trim the stems from the kale, finely chop the leaves and add to the pot. You can add more chicken broth or water to the pot if needed to cover. Continue simmering, lid on, over low heat for another 10 minutes.

Season to taste with several grinds of black pepper. At this point you can finish in one of two ways:

Method one: Dish into soup bowls, top with a good sprinkle of freshly grated parmesan cheese, stir in, and serve.

Method two: Before serving, slowly add cream or half & half to the pot while stirring gently until the desired creaminess is reached. Dish into soup bowls and serve.

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