|Total Time||45 minutes|
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.
|~||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||bunch kale, washed, stems discarded, leaves finely chopped|
|~||Salt and pepper to taste|
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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