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.
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.
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
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.
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.
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.