Kale and Hearty

It’s easy to take potatoes for granted. But fresh, local spuds are a marvel, with a nutty flavor and creamy texture that can’t be matched out of the mesh sacks shipped halfway across the country.

In fact, next to eggs (okay, and maybe sweet, late-season carrots), they’re my favorite CSA staple, and when my stash is gone and I have to go back to store-bought, I’m sad.

Spuds
Golden nuggets.

Right now, though, my tater basket is brimming.

So this bright green, kale-rich soup—a riff on the potato-leek soup I posted just about a year ago—has been in heavy rotation lately. If you have stock at the ready, you can whirr up a small batch in under a half hour.

Potato-Kale Soup

This small pot makes plenty for two dinner portions, with enough leftover for a next-day lunch. 

  • 2-3 tbsp unsalted butter
  • 1 medium onion or 1 large leek, roughly chopped
  • 5 small-medium potatoes, peeled and roughly chopped
  • big handful of chopped kale (I remove the stems)
  • 4 cups stock (I used chicken, but have used vegetable)
  • 1 cup milk
  • salt and pepper
Ingredients
Another soup with a tiny ingredient list. Sink cat is optional.

In a heavy-bottomed pot over medium-high heat, melt the butter. Add the leek or onion and the potatoes to the pot. Sprinkle with salt and pepper and sauté until lightly browned (8-10 minutes).

Add the stock and the kale; simmer for about 10 minutes until the potatoes are tender (but not mushy) and the kale is a deep blue-green.

Kale
As it cooks down, the kale deepens in color.

Purée the soup until it’s very smooth (about 2 minutes) using a heavy-duty blender, taking care to vent the steam. Return the soup to the pot, stir in the milk, and heat through. Taste, and adjust the seasoning.

Blue and Green
Not the most photogenic soup, but it sure does taste good.

If you wanna get fancy, garnish with a few strips of flash-fried leeks, snipped chives, or, as we had the other night, crisped pancetta cubes.

Mmmm. Green soup and ham.

I would like this here or there. I would like this anywhere.

But I would really like it in the lunchroom with some crusty bread.

4 Comments Add yours

  1. Sink cats are always welcome in my kitchen! Ha! This soup sounds amazing, and I actually have a lot of frozen, puréed kale in my freezer, so this is very convenient. I have to grow some leeks next year – that or make sure my CSA supplies them. They are perfect with the likes of potatoes and wintery greens. I hope you are enjoying your holiday cooking season!

    1. Susan says:

      He’s new to the pack, Jayme Marie. Quite a handful–and welcome comic relief. It’s been a long time since I had to deal with kitten energy. Tonight, he actually snatched a lit candle out of the menorah and walked across the counter with it in his mouth. Stinker. Dangerous, dangerous stinker. Enjoy the soup, and enjoy your holidays. Hope you get a chance to open a couple bottles of wonderful juice.

      1. Ahhhhh! I am always scared of the cat-and-candle situation! Glad he came out unscathed. Our cats are tempted by the excess evergreen boughs lying around, so we have to keep our eyes peeled. Cheers and Happy Hanukkah! …and yes, wine will happen! 😉

  2. Susan says:

    Oh, he’s an equal-opportunity troublemaker. Yesterday, he yanked one of my favorite ornaments off the tree (it was wood, so I thought it was safe for the lower tier). Batted it right to his dog pal, who promptly chewed it into 30 or so tiny pieces. Sheesh.

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