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Potato-Kale Soup

By , from the Culinate Kitchen collection
Serves 6
Total Time 45 minutes

Introduction

In my house, this is the soup everyone wants when craving comfort and/or nursing a cold; it has replaced the chicken-noodle soup of my youth. In Portugal the national soup, caldo verde, is a variation on potato soup with lots of greens and cured chorizo.

Ingredients

~ Extra-virgin olive oil
1 small red or yellow onion, diced
5 cloves garlic, peeled and sliced
~ Pinch of red chile flakes
1 lb. Yukon gold or red potatoes, peeled and cut into ½-inch pieces
6 cups chicken broth, preferably homemade
1 bay leaf
1 bunch kale, washed, stems discarded, leaves finely chopped
~ Salt and pepper to taste

Steps

  1. 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.
  2. Remove the bay leaf and season to taste with salt and freshly ground black pepper.

Notes

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. (I like it brothy and full of greens, but my daughter prefers the smoother texture that results from running the immersion blender through the pot.)

This content is from the Culinate Kitchen collection.

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There are 2 comments on this item
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Average Rating 3
50% recommend this recipe
1. by anonymous on Jan 21, 2010 at 2:25 PM PST
Rating: three

Used red russian kale, broth came out a nifty greyish purple. Bit bland, though. Added one celery rib in beginning, used red potatoes (skins on), all fresh organic produce and homemade chicken stock, but wish I’d included carrots in the beginning. Or maybe half turnips, half potatoes. Cheers!

2. by anonymous on Sep 21, 2010 at 9:00 PM PDT

I very much enjoyed this soup! It has become a staple in our home! We always add more than a pinch of chile flakes, use red potatoes with skins on, and 1 and 1/2 bunches of kale, and add Linguica sausage (hickory smoked portuguese style sausage). I highly recommend this recipe! It is great as is or and is also a wonderful base for adaption!

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