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
- 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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