creamy potato kale soup.

It is still hot this time of year, but I have been in the mood for soups as the cooler evenings and rain pass through. I like kale - but my husband has the same comment every time I make it, no matter what the recipe. Uh, kale? So I decided to use kale in a soup so that it imparts its flavor and goodness without that thick chewy texture. Kale and potatoes are a good match and we recently got 20 pounds of organic potatoes from a local farmer, so we were set! The flavor of this soup is awesome. Rich, creamy, and the green chili paste gives it a little bite. I have amounts listed, but as with all soup feel free to improvise and make it your own. Makes cooking more fun.

::creamy potato kale soup::

ingredients::
1 onion, chopped
6 cloves of garlic, chopped
4 cups stock (I used beef)
1 Tbsp coconut oil
2 tsp sea salt
1 sheet kombu
1 Tbsp green curry paste
pepper to taste
2 cups fresh milk or cream
5 medium potatoes chopped (boiling or less starchy potato is best)
4 cups chopped kale

directions::
In a large pot sauté the onion and garlic in the coconut oil. When tender add the stock, potatoes, salt, and kombu. Bring to a boil, reduce heat to medium, cover and let simmer for 30 minutes or so until potatoes are soft. Reduce heat again to simmer/low. Add the curry paste and kale, stirring kale into liquid. Cover again and let simmer for an additional 15 minutes. Remove from heat and let sit a few minutes. Remove the kombu sheet. Add the milk and a few cranks of fresh pepper. Use an immersion blender and blend until creamy and smooth (you can also ladle into a food processor and smooth a batch at a time until all is creamy). Serve warm. I grated some fresh Parmesan cheese over the top.



ingredient tip::

"Kale is an excellent source of vitamin A, vitamin C and manganese. It is also a very good source of dietary fiber, copper, calcium, vitamin B6 and potassium."