Potato Kale Soup
When the potatoes are ready in my garden, this is one of my favourite easy soup recipes to make. The addition of the kale gives the soup a beautiful green colour and the fresh thyme gives the soup depth of flavour. I like to puree this soup but, if you do not have a blender, you could leave the vegetables chunky. I like to serve this soup with fresh sourdough bread and a side of cheese and pickles.
Equipment
- 8-litre pot
- blender
Ingredients
- 5 tbsp butter
- 2 cups milk
- 1 large onion I prefer using a Spanish onion
- 1 clove garlic chopped
- 7 cups chicken broth divided
- 3 large Yukon gold potatoes peeled and chopped
- 2½ cups kale stems removed and chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp fresh thyme
Instructions
- In an 8-litre pot, melt the butter over medium-high heat and add the onion. Saute for 7 minutes or until golden brown. Add the potato and saute for 2 additional minutes.
- Add the garlic and continue to saute for another minute.
- Add 6 cups of the broth, the kale, and the salt and pepper. Simmer for 8 minutes or until the kale becomes soft and dark green.
- Transfer the soup to a blender and puree until smooth.
- Transfer soup back to the large pot.
- Stir in the milk. If the soup is thicker than your liking, stir in the remaining cup of broth. Heat the soup until warmed through.
- Serve with toasted sourdough bread, cheese, and dill pickles.
Nutrition
Calories: 122kcalCarbohydrates: 19gProtein: 6gFat: 3gSaturated Fat: 1gCholesterol: 7mgSodium: 1092mgPotassium: 662mgFiber: 2gSugar: 5gVitamin A: 2248IUVitamin C: 55mgCalcium: 139mgIron: 1mg
Tried this recipe?Let us know how it was!