Serves 8
45 min
Creamy Potato Kale Soup
Recipe GLPR07742ff5717563
A smooth and velvety soup combining tender potatoes and wilted kale, enriched with butter and cream. Roasted onions and potatoes form the flavor base, which is then blended into a silky puree and finished with milk and aromatic broth. Serve as a comforting starter or light meal alongside crusty bread or with your favorite crackers and cheese.
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Ingredients
5 tablespoons Butter
1 large Yellow onion, roughly chopped
3 large Potatoes, peeled and roughly chopped
8 cups Chicken or vegetable broth
2½ cups Kale, chopped with stems removed
2 cups Milk
Salt
Black pepper
Directions
Melt the butter in a large pot over medium-high heat until foaming.
Add the chopped onion and potato pieces to the pot. Sauté, stirring occasionally, until the onions are golden and the potatoes begin to soften at the edges, approximately 5-8 minutes. Season lightly with salt and pepper as they cook.
Pour in 6 cups of the broth and add the chopped kale. Bring the mixture to a simmer and cook until the kale is completely tender and turns a darker shade of green, about 5-10 minutes.
Carefully transfer the hot soup to a heavy-duty blender in batches if necessary. Blend until completely smooth and creamy, about 2-3 minutes per batch. Allow the soup to cool slightly before blending to prevent splashing.
Return the pureed soup to the pot over medium heat. Stir in the milk and the remaining 2 cups of broth, adjusting the ratio based on your preferred consistency. Heat through gently without boiling. Taste and season with additional salt and pepper as desired.
Serve hot in bowls. Accompany with crusty bread, toasted crackers, or cheese if desired.
