But I’ve been wanting to incorporate more kale into my diet since it’s so healthy, and tonight Kemal made a wonderful soup that I absolutely fell in love with! When he first mentioned his idea for this soup to me, I thought the combination sounded awful even though I love potato leek soup. Just the thought of adding kale to it didn’t sound at all appetizing, but I decided that I might as well try it. I’m so glad I did because it’s now on my list of favorite soups! I enjoyed mine with some chewy sourdough bread covered in butter. Then I dipped the bread in the soup. Total yumminess!!!
Kale Potato Leek Soup by Kemal
Ingredients:
- 2 lbs. golden potatoes
- 1 large bunch of kale, chopped with stems removed
- 7 cloves garlic, diced
- 20 baby carrots, diced
- Imagine Organic Creamy Potato Leek soup, one 16-oz. package
- salt
- pepper
- water
Instructions:
- Clean the potatoes and then quarter them with the skins on.
- Boil the potatoes in water.
- Drain the potato water and set the potatoes aside. (I saved my potato water to use as a sourdough starter. More information about that here.)
- Clean and chop the kale, discarding the stems.
- Put the kale in a large pot with enough water to cover it. Bring it to a boil and then reduce the heat to medium high.
- Dice the carrots and garlic, and then add them to the pot with the kale when you’re done.
- When the carrots are soft, add the diced potatoes, the potato leek soup, and then season to taste with salt and pepper.
- Reduce the heat to low and simmer uncovered for about 20 minutes.
