Curly Kale and Potato Soup

Doesn’t this soup look warm and cozy? Ok, the photo may be just a bit out of focus, but I swear most of it is steam. I realize I may be alienating my new readership with two kale recipes in only twelve posts, but  I really want you and kale to get along.

This is a simple and healthy soup, perfect for when the weather is chilly and you feel like you’ve eaten too many cookies. It’s from Alice Water’s The Art of Simple Food. Coincidentally, it’s great with popovers (see previous post).

Curly Kale and Potato Soup

1/4 cup olive oil
2 onions, chopped
4 cloves garlic, minced
1 lb potatoes, cubed (I used Yukon Gold)
1 bunch curly kale, washed, stems removed, roughly chopped
large pinch salt
6 cups broth

1) Heat oil in large pot. Add onions, cook until soft and beginning to brown, 10-15 minutes. Add garlic and cook for a few additional minutes.

2) Add potatoes, kale, and salt and stir for a few minutes. Add broth and bring to a boil. Reduce heat to a simmer, and cook for about 30 minutes (or until potatoes and kale are tender.) Add additional salt, if needed.

3) Serve hot, garnished with freshly grated parmesan and a drizzle of good olive oil.

If you want to add some protein, I think white beans would be a nice addition to the soup. Many of you may be able to find potatoes, onions, garlic, and kale at your winter farmer’s market.

Comments 3

  1. Jen wrote:

    Which store bought broth do you like best? I used to buy College Inn Low Sodium on the east coast but can’t find it here.

    Posted 09 Mar 2010 at 5:34 pm
  2. Anna wrote:

    The neverending quest for great broth! If you ever have an opportunity to make your own, it really does make a giant difference. I don’t always have it on hand, but if we ever get a rotisserie chicken, I save the carcass and boil it up with some carrots, onions, celery, and peppercorns. You can also save your veggie trimmings in the freezer, and make vegetable broth.

    More frequently, I don’t have homemade on hand in the freezer, so I often use ‘better than bouillon’ paste. I like the flavor, but it is salty, so I never use the recommended amount. Swanson’s low sodium in the box is another good one.

    I recently saw this very intriguing post on making your own bouillon on 101 Cookbooks – check it out! It looks like a great way to have broth on hand for awhile, there’s just some up front prep:

    Posted 10 Mar 2010 at 12:38 am
  3. Kat wrote:

    I’ve never tried kale before, but I might have to since this soup looks so comforting. Yum!

    Posted 09 Mar 2010 at 10:44 pm

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