This weeks Sunday Supper features a Potato Kale Soup. We harvested a bunch more potatoes this week so it seemed like a fitting meal to make. This simple soup is incredibly tasty and nutritious while taking less than 30 minutes to make! It also easily feeds a whole family with leftovers for later in the week.
1.5 lbs kale
3 lbs potatoes
1.5 oz chives finely chopped
2-3 sprigs thyme
2-3 sprigs rosemary
2-3 sprigs parsley
2-3 sprigs oregano
4 tbsp fresh ground white pepper
3 tbsp kosher salt
Chop potatoes into small chunks and place in a large pot. Fill with warm water until potatoes are covered. On high heat, bring to a boil. Immediately reduce to a simmer. Tie the thyme, rosemary, parsley, and oregano together with butchers twine and add to potatoes. Simmer until potatoes are soft, then discard herbs.
While potatoes are cooking chop the kale into small pieces and steam for 2-3 minutes. After steaming the kale immediately soak it in cold water then drain.
Once the potatoes are soft add the chives, salt, and pepper. Adjust salt & pepper to taste. At this point the kale could be added to the potatoes, and the soup could be served. Our preference however is to puree the soup. Adding 1/4 of the kale to the potatoes in small batches puree the mixture in a food processor or blender. Add the remaining 3/4 of the kale to the pureed soup and stir. Serve hot or cold.