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Homemade Warm Creamy Tuscan Soup.

Potato Kale Soup

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Course Main Course
Cuisine American

Ingredients
  

  • 3 cups kale
  • 5 cups chicken or vegetable broth
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 1 medium carrot, sliced
  • 1 cup diced celery
  • 2 red potatoes, diced into 1/2-inch cubes
  • 2 teaspoons dried thyme
  • 2 teaspoons dried sage
  • salt and pepper to taste

Instructions
 

  • Rinse kale, remove stems, and chop into fine pieces.
  • Heat 1 tablespoon broth in a medium soup pot. Sauté onion in broth over medium heat for about 5 minutes, stirring frequently.
  • Add garlic and continue to sauté for another minute.
  • Add the rest of the broth, carrots, and celery and bring to a boil on high heat.
  • Reduce heat to a simmer and cook for another 5 minutes.
  • Add potatoes and kale, and cook until potatoes are tender, about 15 more minutes.
  • Add remaining ingredients and cook another 5 minutes.
Keyword creamy potato kale soup, vegetarian potato kale soup