Potato Kale Soup
When my husband and I were first married, this creamy potato kale soup was one of the first vegetarian recipes I made for him that he actually liked! When we lived nearby, we frequented a natural food restaurant (with lots of vegetarian and vegan options) called The Flying Biscuit and a version of this recipe is in The Flying Biscuit Cafe Cookbook. Strangely enough, the soup was not something we ever got to try at the restaurant, but it quickly became one of our homemade favorites. This soup was also my very first experience cooking with kale and I completely fell in love. The balance among the creamy potatoes, tender kale and subtle spices of this vegan (or vegetarian if you add regular milk) soup make it an incredible-tasting healthy treat.
Potato Kale Soup
Kristi @ onceamonthmeals.com Adapted from The Flying Biscuit
- 1 large onion, diced
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 4 cups Easy Slow Cooker Vegetable Broth
- 1 ounce miso paste (optional)
- 4 cups red potatoes, cubed
- 6 cups kale, pulled off the stems and chopped
- 0.5 teaspoons thyme, dried
- 0.25 teaspoons hot mustard, dried
- salt and pepper, to taste
- Note: for a creamier soup, add 1-2 cups milk or dairy-free milk at the same time as the kale
Put olive oil, garlic and onion in large stock pot and saute until tender. Add vegetable broth, miso paste and potatoes, bring to a boil. Add thyme and dry mustard. Bring to a boil, reduce heat and simmer about 15 minutes, until potatoes are tender. Use an immersion blender to blend up about half the soup and leave the rest chunky. Add chopped kale (and milk or dairy-free milk if desired) and continue to simmer until kale is wilted, about 5 minutes.
After cooking, allow to cool. Divide among freezer bags and freeze.
To serve: Thaw. Reheat over medium heat for 10-15 minutes.
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