This is the soup I whipped up on Sunday with an hour to spare before heading to Lyndale Tap House to host trivia. It was so easy and so incredibly good (courtesy of a generous portion of garlic, I think) that I thought sharing was a good idea. This soup is addictive; I ate no fewer than 2 bowls in one sitting.
Yukon Gold potatoes are pretty much the only potato I buy. They're not too starchy, a little waxy and cook up nice and creamy. I never miss the heavy cream when I make mashed potatoes with them, and I skipped the cream for this soup, too. My preferred sauteeing mixture is half butter and half olive oil, but replacing the butter with more olive oil will make this soup vegan.
Potato Kale Soup
© 2011 by Alexis McKinnis
Yield: 6 servings
5 Yukon Gold potatoes, cooked and riced*
1 Tablespoon butter
1 Tablespoons olive oil
1/2 white onion, chopped
6 cloves garlic, chopped
1 bunch kale, chopped
1 cup water, divided
2 cups vegetable stock (I Use Edward & Sons Not-Chick'n)
Salt and fresh black pepper to taste
Heat the butter and olive oil in a large skillet on medium-high until butter is melted. Add garlic and onions and sautee until soft. Remove from skillet using slotted spoon or skimmer, keeping as much fat as possible in the skillet. Add kale to skillet and sautee until soft and dark green (add a little more olive oil if necessary). Remove from heat and set aside. Blend sauteed onion and garlic with 1/2 cup of the water until smooth. In a large saucepan or stockpot, heat stock to a simmer. Stir in riced potatoes, onion mixture and kale and remove from heat. Thin with additional water if desired. Season with salt and lots of black pepper and serve.
*I use my microwave. Poke holes in unpeeled potatoes, cook on high until tender (checking every minute or so) and rice. The skins won't pass through the ricer so you don't have to bother peeling the potatoes.