Potato & Kale Soup
by Laura Frerichs, Tastemaker in Residence
2 Tbsp of Olive oil or butter
1 bunch green kale, washed, stems discarded, and leaves finely chopped
4 medium-sized potatoes, washed and chopped into bite-sized pieces.
2 small onions or 3 leeks, chopped (white and light green parts of leeks)
1⁄2 cup chopped carrots
1⁄2 cup chopped celery
1⁄2 cup chopped fennel (optional)
2 medium cloves of garlic
6 cups chicken or veggie broth (or water)
Salt and pepper to taste handful of fresh herbs: parsley/thyme/ sage are nice
- Pour your olive oil or butter into a large soup pot and heat on medium heat. Add chopped onions and sauté for around 5 minutes until they begin to slightly brown. Add the carrots, celery, fennel, garlic and potatoes and sauté for another 5 minutes. Add broth and herbs and bring to a boil.
- Once the soup is boiling reduce to a simmer and add the kale. Continue simmering until the potatoes are soft and the kale is tender. Season to taste with salt and pepper.
Find more recipes from Laura and Adam at Loon Organics.