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Potato Kale Soup

Yield
Servings
Prep time
15 mins
Course
Soups
Source

Recipe by Carrie Floyd, from the Culinate Kitchen collection, culinate.com, reprinted with permission.

Description

A simple version of the Portuguese classic.

Ingredients

  olive oil
  pnred chile flakes
2 cwater
1 bay leaf
1 red onion (or yellow, diced)
5 clvgarlic (peeled and sliced)
1 lbyukon gold (or red potatoes, peeled and cut into 1/2-inch dice)
4 cchicken broth (or vegetable broth)
1 bnkale (washed, stems discarded, leaves finely chopped)
  salt and pepper (to taste)

Instructions

Pour enough olive oil into a large soup pot to cover the bottom. Over medium heat cook the onion, garlic, and chile flakes for several minutes, until the onion begins to soften. Add the potatoes, broth, and bay leaf and bring to a boil. Add the kale, reduce heat to a simmer, and cook until the kale is tender and the potatoes are soft. Remove the bay leaf and season to taste with salt and freshly ground black pepper.

Notes

Notes:
For a richer flavor use 6 cups broth and omit the water. If you use canned broth, be sure to taste the soup before adding salt. You can also purée, or partially purée, the soup once the vegetables are cooked.