German Creamy Potato Soup With Kale |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I ate this while in Germany and was desperate to re-create it when I got home! It is rich, creamy, and thick but has great flavor. Many of the measurements can be adjusted according to personal taste-more or less meat, garlic, cheese, kale, etc. This is also very good when served in a bread bowl. Preparation and cook times are approximate. Ingredients:
1 (2 lb) carton vegetable stock |
1 cup water |
6 medium potatoes, skinned and diced |
1 lb ground beef |
1 lb ground pork or 1 lb sausage |
1 -2 teaspoon minced garlic |
3 1/2 cups milk |
6 ounces cream cheese, diced |
1 pint heavy whipping cream |
4 -6 ounces gouda cheese or 4 -6 ounces farmer cheese, shredded |
3 -5 stalks fresh kale, well rinsed and shredded into small pieces |
1 teaspoon fresh ground black pepper (more to taste) |
1 dash salt |
extra shredded cheese, if desired (to garnish) |
Directions:
1. Boil potatoes in vegetable stock and water in a large soup pot, until they are very soft.
2. While potatoes are cooking, brown beef, pork, and garlic.
3. Once potatoes are done, add meat and garlic mixture, milk, and cream cheese. Bring to a boil and cook 3-4 minutes or until cream cheese is completely melted.
4. Turn heat down to low. Let soup simmer 7 minutes. Add cream and cheese. Simmer 5 minutes. Add kale, simmer 5-7 minutes. Season with pepper and salt, and serve hot. Garnish with extra shredded cheese if desired.
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