I love soup. Especially in Autumn and Winter. It seems as though soup season is finally (really) here. Baltimore weather is so weird — yesterday it was high 70’s and muggy, and today it’s low 60’s and crisp and windy. I love it. I think there’s even a frost warning this weekend. Hearty soup recipes are great to make into meals with the addition of crusty bread, a good salad, or a sandwich. So many options and combinations.
This Kale Potato Soup is so hearty and creamy that, if I hadn’t made it myself, I would have guessed it had lots of cream and butter in it. Not so, my friends! Only 1 tablespoon of butter in it. (Side note — I am not against butter or cream. They both have their places. But sometimes I want to lighten up on dairy. Other times I want to pair a soup with a heavier side and it’s nice to balance things out.)
I used sweet potatoes instead of regular potatoes, and I loved it. It gave it a nice sweetness that was not over the top. I’d like to try with regular potatoes too and maybe add some bacon as a garnish. This little recipe will be my last highlight of Simply In Season, a) because it’s time to move on to other gems in my cooking library and b) because I probably shouldn’t reproduce the entire cookbook for you.
Kale Potato Soup
By Marie Harnish, published in Simply In Season
1 large bunch of kale, chopped
Steam and set aside. Don’t cook it with the potatoes or the flavor will be too strong.
1 tablespoon butter
1 large onion, chopped
1 clove garlic, minced
Melt butter in large stock pot. Add garlic and onion and saute until golden.
2 large potatoes or sweet potatoes, peeled and diced
5 cups vegetable broth (or 5 cups water with vegetable bouillon)*
Add and bring to a boil. Reduce heat, cover, and simmer until potatoes are soft. Let cool a bit and puree in batches in a blender until smooth.
Salt and pepper to taste.
*If you like a creamier soup, you can substitute some of the water out for milk. I believe I used one cup of milk instead of water.
What is your favorite Autumn/Winter meal?