Creamy Kale & Potato Soup
I found that the recipe as it appears below (which I have already modified somewhat to better suit my taste and cooking style- IE IMPROVED) calls for too much broth, rendering the soup not as creamy in texture as it would be with less broth. I experimented by running it through the blender in different batches, some with more and some with less broth. Definitely pref the thicker as its much more like a cream soup that way. Next time I would start by eliminating a cup of broth and go from there to determine how much broth I feel is optimal. Its still a great soup even as is, but my favorite is to get it to a thick rich creamy elegant consistency – like in a high brow restaraunt 🙂
Ingredients
Olive oil
1 large onion, roughly chopped
3 large potatoes, skin on, par cooked in microwave, and roughly chopped
6 cups chicken or vegetable broth (Optional: + 2 additional cups when adding the milk)
3 or more cups chopped kale, stems removed
chopped garlic to taste
2 cups milk (I omit)
sea salt and pepper to taste
Optional:
~ could add a pinch or few of red pepper flakes to give it a bit of zing.
~ could add a pinch or few of nutmeg to vary the flavor a bit.
Instructions
- Heat oil in a large pot over medium high heat. Add the onions, garlic, and par-cooked potatoes and saute until golden brown, 5-8 minutes, sprinkling with sea salt and pepper. Add 6 cups of the broth and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green.
- Transfer the soup to a blender. Puree for 2-3 minutes or until the soup is completely smooth. I would normally stop here. The orginal recipe, which I have already modified somewhat in terms of ingredients, says transfer the pureed soup back the pan and stir in the milk and the remaining 2 cups broth depending on how thick you want the soup to be. I dont add the milk, because its already a very creamy soup without it, and the milk merely adds calories and fat.
Season with salt and pepper; garnish with grated parmeson cheese (optional).
