This potato kale soup is perfect for a cool, fall day. Beans can be added to this recipe as well for a heartier dish.
Ingredients needed for Potato Kale Soup
1 tablespoon olive oil
1 tablespoon unsalted butter (or vegan butter alternative)
1 cup chopped onions
2 leeks, white and light green parts only, washed and thinly sliced
6 cups water
4 medium potatoes, cut into 3/4 inch cubes (about 4 cups)
2 tablespoons minced fresh parsley
3 carrots, peeled
3 celery stalks
2 bay leaves
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 pound kale (about 4 cups), chopped
Heat oil and butter in a soup pot over medium heat. Sauté onions and leeks for 10 to 15 minutes, until they are lightly brown and soft. Add the water, potatoes, parsley, whole carrots, whole celery stalks, bay leaves, salt and pepper. Bring to a boil. Reduce heat to medium-low, cover and simmer for 45 minutes.
While soup is cooking, wash kale and strip the leaves off of the stalks. Discard stalks and chop leaves into bite-size pieces. Bring 2 cups water to a boil in a 10 or 12 inch skillet with a tight fitting lid. Add the kale and cook, covered, over high heat, stirring occasionally, until tender, approximately 5 minutes. Remove and drain. (Note: the water used to cook the kale in can be saved and used as a very nutritious drink!).
Remove the carrot, celery and bay leaves from the soup. Puree half of the soup in a food processor or blender. Return blended portion back to the pot, stir in cooked kale, and heat through. Season to taste with salt and pepper.
Recipe by Michelle
Potato Plant Field photo credit: wide-wallpapers.net