Friday, September 10, 2010

Potato and Greens Soup

This recipe came from my sister-in-law, Lisa Pratt. I'm at the point with the recipe that I rarely measure anything...and usually make more like 2/3 of the recipe because it makes a lot.


1 ½ T olive oil
1 ½ T butter
1 ½ large onion
6 1/2 cups gluten free chicken broth
1 teaspoon thyme
salt and pepper -- to taste
12 potatoes, peeled and diced
1 bunch kale, chopped


  1. Heat oil and butter in a saucepan over low heat. Add the onion and stir well. Cover and cook until soft, about 5 minutes.
  2. Add chicken broth and bring to a simmer over medium-high heart. Add thyme and potatoes, bring to a simmer, then lower the heat. Cook until tender, but not mushy, 10 to 15 minutes. Turn off heat.
  3. Ladle about 3 cups of the soup into a blender (don't fill more than half way) and blend until smooth. Return pureed soup to saucepan, stir to combine and bring back to a simmer. Season to taste.
  4. Stir in the chopped kale and cook until just tender, about 3 minutes and the kale is bright green (or more if you like your kale cooked a little more).

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