I had some mighty sad kale, a surplus of red potatoes, and most of an unused carton of light cream taking up space in my kitchen a few weeks ago, so I decided to turn them into a delicious, hearty soup. This pot fed J and I for days!
You might be tempted, but please don't skip out on the lemon juice in this recipe. A little acidity goes a long way in a soup like this, and I promise you'll miss it if you do.
Creamy Potato & Kale Soup
1 tbsp. olive or other cooking oil
2 carrots, chopped fine
1 onion, chopped fine
2 celery stalks, chopped fine
2 cloves garlic, minced
4-5 medium red potatoes, scrubbed and diced (skin on)
2 900 ml cartons vegetable broth
1 cup light cream or milk
3-4 handfuls of kale, torn (stem removed)
Juice of one lemon OR 3 tbsp lemon juice
Salt and pepper to taste
Measure out cream and allow to warm to room temperature.
In a large pot, heat oil over medium-high heat. Add carrot, onion, celery, and garlic, and cook until soft, stirring often (about 3-4 minutes).
Add potatoes and broth to pot and heat until boiling, stirring often. Reduce heat and cook until potatoes are soft (about 10-15 minutes), stirring occasionally.
Add kale, lemon juice, and salt & pepper to pot and cook until kale is wilted and soft. Remove pot from heat. Add 1-2tbsp of soup broth to cream (to temper and avoid separation). Add cream to pot slowly, stirring throughout. Add more pepper and lemon juice to taste. Serve hot.