Heat the oil in a large stockpot over medium heat. Add the onion and saute 5 minutes. Add 2 cups of water, the chicken broth, and the sweet potato. Bring to a boil. Cover, reduce the heat, and cook 45 minutes or until the potatoes are tender. Remove from heat.

Using a slotted spoon, remove 1 1/2 cups of the potatoes. In a food processor or blender, process the potatoes with 1/2 cup of the cooking liquid for 30 seconds or until smooth. Add the pureed potato mixture, milk, salt, and pepper back to the stockpot; stir well and set aside.

Combine the remaining 1 cup of water and the kale in a large nonstick skillet. Bring to a boil, then cover, reduce the heat, and simmer for 20 minutes or until the kale is tender. Add the kale and liquid to the potato mixture; stir and set aside.

Add the turkey sausage, fennel seeds, and garlic to the skillet; cook over medium heat until the turkey is browned, stirring to crumble. Drain the sausage and add it to the potato mixture, stirring well. Cook the soup over low heat for 15 minutes or until it is thoroughly heated.

This recipe yields 8 servings. Serving size: 1 1/2 cups.

Exchanges Per Serving: 1 Starch, 1 Vegetable, 1 Very Lean Meat.