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Potato Kale Soup with a Fancy Cheese

February 28, 2010

I freeze kale in the summer. In the winter, the freezer is a picture of a pig in a kailyard. (I learned from Laurel’s Kitchen that “Northerners, Scottish or not, have a special fondness for kale because it grows bravely all winter, surviving even snow and frost to provide its goodness when nothing else is fresh. In fact, the Scottish word for kitchen garden is “kailyard.”) There’s a lot of recipes out there for soups with kale in it, but this is one I go back to year-after-year. You can use fresh or frozen kale for this recipe.

Kale is so good for you. It has tons of calcium, vitamin A, iron, and fiber in it. It’s considered a super vegetable, nutritionally, not in the comic books, so I’d heartily recommend learning to eat it.

This soup is a good way.

Potato Kale Soup with a Fancy Cheese

2 T. butter

1 1/2 C. finely chopped onion

1 garlic clove, minced

7 C. chicken broth, or vegetable broth, or whatever broth you have (probably not fish broth, though)

4 C. coarsely chopped, peeled potato–any type, but a waxy type such as Yukon Gold is best for this soup

1/2 t. salt

1 bay leaf

6 C. chopped kale, which is about 3/4 lb. if you’re using frozen kale. Use the stems, if you want; they’ll get tender while they’re cooking.

1 t. dried basil

9 T. (2 oz.) yummy cheese like Gruyere, or a less fancy cheese such as Swiss

Melt butter in a Dutch oven. Add onion; cook 8 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Stir in broth, potato, salt, kale stems (if using) and bay leaf. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until the potato is tender.

Stir in kale and basil. Cover and simmer until kale is tender. Discard bay leaf. Partially mash potatoes with a potato masher until thick and chunky. Serve in bowls garnished with cheese.

It’s easy to adapt this to a vegetarian or vegan diet by using vegetable stock and no cheese or soy cheese.

Makes: 6 servings

2 Comments leave one →
  1. Heather permalink
    January 9, 2011 9:57 am

    Yep, cooking with JOY tonight!


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