In a pot, heat the butter and oil.
Brown the onion and leek together for 3 to 5 minutes.
Add the potatoes.
Add the chicken broth.
Bring to a boil.
Cook for 20 to 25 minutes.
Mix in the blender until it has a creamy texture.
Pour the soup back into the pot.
Add the kale and sausage rounds.
Cook for 5 minutes.
While waiting, put the parsley and olive oil in the blender.
Pulse until well blended and smooth.
Serve the soup in bowls, making sure that each bowl has some kale and sausage.
Drizzle with parsley oil.
Recipe developed by Mélanie Marchand from lecarnetdemc.ca