I know it’s officially spring, but it sure doesn’t feel like it! It was rainy and just plain yucky outside all day today and although we got a glimpse of sun yesterday, it didn’t really push me into spring, if you know what I mean?! Yes, I have gotten a bit of gardening done, but it has happened in the wind! So why am I mentioning this? because I am in a soup mood. We have had soup in our house for the last two nights and I’ve got another one up my sleeve for sometime soon! Maybe this is good, it will get it out of my system before the beautiful summer we are due for arrives!
This soup is so easy, healthy and full of flavor. It also definitely fulfills your veggie requirements for dinner time. My kids like it too because it is blended, and they can’t “pick” or “not like” one part of it, wait I think it is me that likes that part of this soup! Either way, they eat it too, but I think it has to do with the fact that I top it with a few crumbles of bacon and some cheddar cheese!
Potato and Kale Soup
- 4 cups water*
- 1/4 cup chicken or vegetable base*
- 3 large or 5-6 medium sized potatoes (russets or reds are my favorite to use)
- 2 carrots
- 2 stalks of celery
- 1/2 of an onion
- 2-3 cloves of garlic
- 5 stalks of kale (3-4 cups)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 dried thyme (optional)
- 2 cups of milk or half and half
- Garnish with crumbled bacon and shredded cheddar cheese (optional)
- *broth could be substituted for these two ingredients
Place broth in a medium stock pot over high heat. While the broth is heating up wash and chop the potatoes (no need to peel them!) into 2 inch chunks (the smaller you chop them the quicker the soup will cook.) Place the potatoes in the broth.
Roughly chops the carrots (no need to peel either!), celery, onions and garlic. Place in the stock pot and cover, reducing the heat to low but keeping the soup at a low boil. Cook for 20-30 minutes, or until the potatoes are soft when poked with a fork.
Prepare the kale by removing the leaves from the stalks if the stalks are large (if they are petite no need to remove them from the stalks.) When the potatoes are done place the kale into the pot and submerge into the soup. Cook for 1-2 minutes.
Remove from the heat and add the salt, pepper, and thyme (if using) as well as the milk or half and half. Using a hand blender purée the soup until it reaches your desired texture. (If you don’t have a hand blender this can be done by pouring the soup into a regular blender and pureeing in batches but be careful, the soup is really hot and can easily burn you.) Taste and add additional salt and pepper, if necessary.
Serve each bowl topped with crumbled bacon and grated cheddar cheese, if desired.