This soup be like yummaayyyy.
You can expect to see many-a-more bowl o’ Creamy Potato Kale Soup around our house in the next 10 or so years. Bjork (moderate liker of vegetables) and I (major liker of vegetables) both declared this a new favorite. For him, it’s the taste and texture. The taste is reminiscent of a very mellow broccoli cheese soup, and the texture? It’s seriously the creamiest, most velvety veggie-based soup you’ve ever spooned into your mouth or dipped your panini into. <— do it now.
For me, it’s the velvety texture factor plus the fact that it’s really intuitive, extremely adaptable, and pantry ingredient friendly. If I remember right, there are 5 ingredients (two in a row! we’re on a roll!) and 4 of those ingredients are probably already in your kitchen as we type-speak.
But first, let’s address two things:
1. Those of you who have kids and continue to somehow defy all odds and make dinner happen? You have my major respect. This weekend we asked the question: How hard could it be to eat lunch when you’re babysitting the cutest of the cutesy nephew baby?
Um, reality check. We had two adults to one 2-month-old and eating a warm meal together at the table, much less cooking in the first place, was virtually impossible. This was a picture I snapped of Bjork while I was making the soup, before we switched places after the frantic run to the kitchen for the bottle and the mad search through the diaper bag for the pacifier. And finally Bjork ends up at the table with a bowl of soup and I’m on the comfy chair doing some one-handed snacking instead. Because sometimes even Creamy Potato Soup isn’t worth waking up the baby.
Now secondly, the elephant in the room, which is the COLOR of this soup.
It’s beautiful in the artistical sense and completely scary in the more normal sense. I had to justify myself to people about 8 times in the work lunch room because I would get lots of What-Are-You-Eating glares. Or maybe that was my imagination and I just wanted to talk about food again? Either way.
Believe it or not, the first time I made this soup it was even greener than this version. We’re talking like bright electric green soup in a bowl. So incredibly tasty! but so overwhelming to the eyeballs. So in order to NOT end up with electric green soup and to get a more mellow, calm, creamy green soup, my tips are:
- cook the kale a little bit in the broth to take away the bright greeny-ness
- don’t blend all the kale in at once – blend some first and then check the color
- use less kale
- stop caring about what people think about your green soup
Seriously though, just eat it in a closet or something if you can’t get over the green soup judgement.
This velvety dream is our new go-to for dipping with cheesy paninis, bread and hummus, and grilled cheese sandwiches. Bring on the kale!
- 5 tablespoons butter
- 1 large yellow onion, roughly chopped
- 3 large potatoes, peeled and roughly chopped
- 8 cups chicken or vegetable broth
- 2-3 cups chopped kale, stems removed
- 2 cups milk
- salt and pepper to taste
- Heat the butter in a large pot over medium high heat. Add the onions and potatoes and saute until golden brown, 5-8 minutes, sprinkling with salt and pepper. Add 6 cups of the broth and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green.
- Transfer the soup to a heavy-duty blender. Puree for 2-3 minutes or until the soup is completely smooth. Transfer the pureed soup back the pan and stir in the milk and the remaining 2 cups broth depending on how thick you want the soup to be. Season with salt and pepper and serve with yummy paninis, toasted wheat bread, or crackers, cheese, and hummus.