potato and kale soup with andouille

INGREDIENTS

2 tbsp

extra-virgin olive oil

6 cloves

garlic, minced

large leek, sliced and cleaned (see how to clean a leek)

carrots, diced

stalks celery, diced

1/4 tsp

salt, or more to taste if desired

Freshly ground pepper

1 1/2 tsp

dry marjoram

1/2 tsp

anise seed

1/2 cup

dry white wine

4 cups

chicken broth, such as Pacific

1 1/2 lb

thin-skinned yellow or white potatoes, such as Yukon gold, cut into 1 1/2-inch chunks (about 4 cups)

ounces, andouille sausage or kielbasa, halved lengthwise and sliced

small bunch kale, tough stems removed and leaves chopped (about 8 cups)