Oh the weather outside is frightful, but the fire is so delightful…
And so is this soup. While this delightfully green soup may look like spring, it’s the perfect bowl of healthy comfort food for the lingering cold weather we’re having. This soup smells fantastic when it’s cooking! Make sure you take your time making it, you want the onions and potatoes to begin to caramelize before you add the other ingredients.
Potatoes need a new PR person. While potatoes used in french fries and chips are definitely not offering enough nutritional benefit to counteract the oil they’re fried in, in general, white potatoes are a great source of nutrients. White potatoes offer vitamin B6, potassium (more than a banana!), and vitamin C, just to name a few. With the kale you’re also getting vitamin A, K and C! I like the added milk in this soup for the calcium, but it’s also totally creamy enough that you don’t have to add it if you’re avoiding dairy.
I’ve used both a blender and an immersion blender to make this. I think a real blender works better, but you can’t beat the convenience of an immersion blender. So either way works. Make sure to add liquid as you go so you can control the consistency. I’ve used less stock than the original recipe, but it’ll depend on how starchy your potatoes are and how thick you like your soup. I’ve also made this once with red new potatoes and once with russet potatoes. I didn’t peel the red potatoes, and I think it turned out fine, maybe not quite as smooth, but if you don’t have strong textural feelings, it’s plenty good. If using russet potatoes or something with a thicker skin, you’ll probably want to peel them.
Adapted from Pinch of Yum
- 5 Tbsp butter
- 2 onions, diced
- 8 russet potatoes, about 2 lbs, small dice
- 4 cups kale, roughly chopped
- 6 cups vegetable stock
- 2-3 cups fat-free milk
- salt and pepper, to taste
In a large pot, heat butter over medium high heat. Add onions and cook until onions are tender. Add potatoes and a good pinch of salt and pepper. Stir occasionally, but allow potatoes and onions to get lightly browned. Add vegetable broth and kale, stirring until kale has turned bright green and is tender. Turn off the heat and blend the soup, either with an immersion blender or by putting batches in a blender.
Return the pureed soup to the burner and turn on low heat. Add milk until the soup reaches your desired consistency. Taste and season with salt and pepper as needed.