Directions:
- Boil unskinned potatoes in good chicken broth (or vegetable broth). Use enough stock to well-cover the potatoes.
- Meanwhile, chop some kale and stir fry it in the butter. Again, use the level of the broth covering your potatoes, plus a little extra, to guess how much soup you'll have in the end. Chop as much kale as you think you'd like for that much soup, and saute the kale on fairly high heat until it's browned in a few places.
- Remove your potatoes from the stock, mash them, then return them to the pot. Stir in the kale, a good shot of half and half, and salt and pepper to taste. I'm generous with the pepper; it's what really gives this soup a kick.
- Shredded cheese is a nice garnish with this, too.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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