Potato Kale Soup




Potato Kale Soup

Potato Kale Soup

Cansanity
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.
No ratings yet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner, lunch
Cuisine American, Chinese
Servings 8
Calories 122 kcal

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
Keyword kale, potato, soup
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating