Winter Kale & Potato Soup (adapted from Laurel's Kitchen)

Recipe for Category Soups & Stews

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Contributed by Urban Harvest

Try this one for a quick, easy, and tasty way to serve up kale to "non-believers"!! This is wonderful served piping hot in the cool months with fresh, crusty bread!


1 large onion (or substitute leeks or shallots)
1 Tbsp butter or olive oil
1-2 cloves garlic, crushed
2 big potatoes, cubed
2 large carrots, chopped
1 large bunch kale
5 cups hot water or stock
1/2 tsp salt, to taste
Fresh black pepper


Saute onion in butter (or oil), cooking and stirring until clear and slightly golden. About halfway, add the garlic; when the onion is done, crush the garlic with a fork.

Add the potatoes and carrots, and 2 cups of water. Simmer, covered, until the vegetables start to soften around the edges. Meantime, wash the kale, remove stems, chop, and steam. (Don't try to cook the kale with the potatoes, as the flavor will be too strong.)

When the potatoes are very well done, puree half of them with remaining water and the salt and pepper. Combine all and heat gently, correcting the consistency if necessary by adding hot water or milk.

Makes about 6 cups and serves 4 if no extra water is added.

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