Creamy Potato Kale Soup

This hearty soup provides healthy ingredients for a cold winter’s day. Made with kale, potatoes, chicken broth, onions, whole milk, and garlic. I hope that you enjoy!

  • 1 tablespoon butter/margarine
  • 1 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 3 tablespoons all-purpose flour
  • 2 (16 oz.) cans chicken broth
  • 4 cups peeled diced potatoes (about 3 large)
  • salt and pepper to taste
  • 1 cup whole milk or liquid nondairy creamer
  • 1 cup kale, roughly chopped
  • Measuring cups
  • Measuring spoons
  • Large Stock Pot with lid
  • Cutting board
  • Peeler
  • Knife
  • Blender/Food processor
  • Whisk (helpful but not necessary)
1.  Melt the butter in a large pot over medium heat, and saute the onion and garlic in the butter until tender, about 5 minutes for the onion and 1-2 minutes for the garlic.  Lower the heat and add the flour, stirring until smooth and turning slightly brown, about 1-2 minutes.  Gradually add the broth, stirring constantly with a whisk if available.  Add the potato.  Bring to a boil; cover, reduce the heat, and simmer for 20 minutes, stirring occasionally, or until the potato chunks are tender.
2.  Transfer the mixture to a blender/processor, and blend until smooth, in batches if necessary.  For a chunky texture only blend half of the soup.  Return to the pot.  Add salt, pepper, and kale.  Stir in the milk or creamer, simmer until kale is tender.  Garnish with a drizzle of extra virgin olive oil.


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