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.
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.