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Week Thirty-Six: Potato Kale Soup

The first week of school around here always seems to blast us back into chilly, damp, gloomy fall weather with little to no warning - and this past week was no exception. Soup, then, is always a good idea! I got this recipe from a farmer at our farmer's market, and it was delicious. Great way to get some more of the superfood kale into your diet (I imagine you could do this soup with any number of other leafy greens you'd like - but embrace the kale, people).

Yum. And isn't it pretty, too?



Potato Kale Soup
-4 tablespoons olive oil
-1 1/2 – 2 medium sweet onions, diced
-10 cloves garlic, chopped
-1 teaspoon red pepper flakes, or to taste
-1 1/4 teaspoon salt
-6 – 8 medium potatoes (I used 8 since mine were smaller), diced – no need to peel!
-water and/or vegetable stock
-3 cups coarsely chopped kale (about 3 large leaves)
-black pepper to taste



Heat olive oil in a stock pot. Add the onions, garlic, red pepper flakes and salt. Sauté until onions are translucent.


Add the potatoes and enough water or stock to cover by 4 inches. I used 32 oz. of stock (purely because that's all I had in my pantry) and then 4 cups of water. Bring to a boil; cover and cook for about 10 minutes. Add the kale and cook, uncovered, until the potatoes are done, about 10-15 minutes more.


Remove from heat and puree soup. Season with black pepper to taste.