Boerenkoolsoep with Smoked Sausage (Dutch Kale Soup)

• 30 g Unsalted butter
• 1 large Leek
• 2 pieces Celery
• 700 g Russet potato
• 1.2 liters Vegetable stock
• 2 pieces Bay leaves
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 250 g Kale
• 400 g Smoked sausage

1. Melt the butter in a large pot over a medium heat. Slice the leek and celery, then add to the pot with a pinch of the salt and cook for 6 to 8 minutes until softened but not browned.
2. Peel the potatoes and cut into bite-sized chunks, then stir them into the pot. Pour in the vegetable stock, add the bay leaves, remaining salt and the black pepper, and bring to a gentle simmer.
3. Simmer for 15 minutes, or until the potatoes are nearly tender. Add the kale and simmer for a further 10 to 12 minutes until the kale is tender and the potatoes are fully cooked.
4. Nestle the smoked sausage into the soup and warm gently for 5 to 7 minutes, keeping the soup at a low simmer so it does not split. Remove the bay leaves, slice the sausage thickly, then ladle the soup into bowls and top with the sausage.

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