Best Potato Kale (or Spinach) Soup

Our Chef Michele Bovasso

Ingredient List:

  • 4 cups veggie or chicken stock
  • 6 medium Yukon or Russet potatoes-cubed
  • 2 cloves minced garlic
  • 1 small onion chopped
  • 1 bunch kale-stems removed, chopped
  • 3 TB Oil
  • S&P to taste

Directions:

1. Sauté onion & garlic until translucent- about 10 minutes

2. Add stock and cubed potatoes
3. S&P to taste
4. Reduce heat to med-low cover
5. Cook until potatoes are fork tender
6. Remove from heat and blend in blender or use an emersion blender

7. If using blender after the mixture is blended return to pot

8. Add chopped kale or spinach and cook

9. Spinach only needs a minute while Kale can cook for 10 minutes

10.  You can add cream about 1/4 warm cream to this dish to make it a real decadent treat if you don’t mind the added dairy.

 

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This lovely photo is brought to you by Eileen Nahaczewski! Glad you enjoyed the recipe!

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