Overloading the Machine

Potato Kale Soup

Recipes / Soups

  • Extra-virgin olive oil
  • 1 small red or yellow onion, diced
  • 5 cloves garlic, peeled and sliced
  • Pinch of red chile flakes
  • 1 lb. Yukon gold or red potatoes, peeled and cut into ½-inch pieces
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1 bunch kale, washed, stems discarded, leaves finely chopped
  • Salt and pepper to taste

Pour enough olive oil into a large soup pot to cover the bottom. Over medium heat cook the onion, garlic, and chile flakes for several minutes, until the onion begins to soften, about 10 minutes. Add the potatoes, broth, and bay leaf and bring to a boil. Add the kale, reduce heat to a simmer, and cook until the kale is tender and the potatoes are soft, about 10-12 minutes. Remove the bay leaf. If a smoother texture is desired, blend with an immersion blender. Season to taste with salt and freshly ground black pepper.

This page was last modified on 2011 December 20.