Kale-Potato Soup


This is a classic recipe from The New Laurel's Kitchen by Laurel Robertson, Carol Flinders, and Brian Ruppenthal.

1 large onion, chopped
1 TB butter
1 clove minced garlic
3-4 Nicola potatoes (cut into 1/2 - 1 pieces)
1 bunch of kale, stemmed and chopped
5 cups hot water or stock or combo
1/2 tsp salt, more to taste
black pepper, to taste

In a large sauce pan saute the onion in the butter until softened and slightly golden. About halfway, add the garlic. Add the potatoes and 2 cups of water. Simmer, covered, until potatoes start to soften around the edges. Meanwhile, wash the kale, remove stems, chop and steam them (although you can add them to the potatoes, this will result in a much stronger flavored soup). When the potatoes are really well done, puree half of them with the remaining water or stock and the salt and pepper to taste. Then combine all and heat gently, correcting the consistency by adding hot water or milk. Taste and adjust seasonings.

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