During the colder months, we just can’t get enough soothing, warm soups. This is a healthier, rustic version of potato soup without all the cream and loaded with kale. My mom loves to make this soup with grass-fed stew meat. Try it vegetarian, or with beef. I think I’ll make a large batch and have leftovers for the week.
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Potato and Kale Veggie Soup
Ingredients
Scale
- 3 tablespoons olive oil
- 6 medium potatoes, chopped small
- 2 carrots, chopped
- 4 garlic cloves, minced
- 1 onion, chopped
- 1 bay leaf
- ½ cup fresh parsley, chopped
- 1 tsp dried sage (optional)
- 3 cups of kale, chopped
- 3 cups vegetable stock
- salt and pepper to taste
Instructions
- In a dutch oven or large soup pot, heat the olive oil over medium heat
- Add your potatoes, carrots, garlic, & onion and sauté until softened, about 10-15 minutes
- Add the parsley, kale, bay leaf, vegetable stock, salt, pepper, & dried herbs
- Bring to a boil
- Reduce heat and simmer, covered, for half an hour stirring occassionaly
my family and I love this soup!
sometimes i add barley and stew meat