Description
A delightful and hearty soup that combines potatoes with nutritious kale, perfect for chilly days.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 4 cups kale, chopped
- Salt and pepper to taste
- 1 cup heavy cream (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, and sauté until softened.
- Add the diced potatoes and vegetable broth, bringing to a boil.
- Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Stir in the kale and cook until wilted.
- Season with salt and pepper, and stir in heavy cream if desired.
- Serve warm.
Notes
Top with freshly cracked pepper or grated cheese, and pair with crusty bread or a salad. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.