Jen's Kale and Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2.5 lbs Red Potatoes skin on cut small.2 med. onions cut in quarters.2 med stalks celery - leaves included. rough chopped. 32 oz chicken stock (I prefer low sodium)32 oz water4 cups chopped Kale - I like curly best, but any will work. And 4 cups is approximate - I usually use most of a bundle from the market., and make the rest into Kale chips. pepper to tastesalt to taste.
Pour chicken stock and water into large pot. Add potatoes, onion, and celery. Boil gently until potatoes and celery are tender. (15 - 20 min)
Blend veggies and potaotes into stock using an immersion blender, or in batches in a blender. I DO leave the skins on the potatoes to get all the nutritional value. If properly blended it basically disappears into the soup.
Add chopped Kale to potato soup and gently simmer for at least 30 minutes covered. Season with salt and pepper to taste.
Once Kale is tender, uncover the soup and simmer until soup is a bit thicker. I usually cook an additional 20 min or so. It will never be the super thick baked potato type soup many restaureants serve, but will give you the same warm satisfaction in a much healthier version.
This is very good sprinkled with a bit of Parmesean cheese when served, or topped with grilled or broiled shrimp - OR both! Chopped green onion makes a nice topping as well.
12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user JDESBERG.
Blend veggies and potaotes into stock using an immersion blender, or in batches in a blender. I DO leave the skins on the potatoes to get all the nutritional value. If properly blended it basically disappears into the soup.
Add chopped Kale to potato soup and gently simmer for at least 30 minutes covered. Season with salt and pepper to taste.
Once Kale is tender, uncover the soup and simmer until soup is a bit thicker. I usually cook an additional 20 min or so. It will never be the super thick baked potato type soup many restaureants serve, but will give you the same warm satisfaction in a much healthier version.
This is very good sprinkled with a bit of Parmesean cheese when served, or topped with grilled or broiled shrimp - OR both! Chopped green onion makes a nice topping as well.
12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user JDESBERG.
Nutritional Info Amount Per Serving
- Calories: 94.6
- Total Fat: 0.5 g
- Cholesterol: 1.7 mg
- Sodium: 352.1 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 3.0 g
- Protein: 3.3 g
Member Reviews
-
GRATTECIELLA
I used veggie stock instead of chicken broth. The potato base of the soup is delicious, though it needed more seasoning than I would have expected. The kale, however, was tough and chewy and really not a good addition to the soup. Maybe I should have boiled it longer, chopped finer, or used less? - 11/6/09
Reply from JDESBERG (11/6/09)
What I do to chop the Kale is remove the bottom of the stem, cut the Kale in half lengthwise, then across in very thin "ribbons" It ends up being almost like very thin noodles. It also may have needed to cook longer. The fresher the Kale the shorter the cook time till tender. Hope that helps.