Every Sunday my husband John and I have a post-church lunch time tradition: soup and grilled cheese. It started when that was the easiest thing I could gather for us after church a time or two and now it's expected! Except canned tomato soup and american cheese are big no-nos in this house! I'm kind of a snob about it! My apologies if you like those two food items. :)
This week I made a potato and kale soup! We LOVE kale. We eat it so much when it's in season at the farmers market i'm sure all the vitamin K makes our blood like syrup! Kidding, but serious.
My apologies for not having step by step photos but I do have my Instagram pic of the soup :)
Creamy Potato & Kale Soup with Rosemary
-2-3 tbsp olive oil
-4 garlic cloves, sliced
-1 to 2 sprigs of fresh rosemary
-2 large potatoes, diced
-2 small/med yellow onions, diced
-bunch of chopped kale (about 6 cups)
-1 carton of veggie stock/broth
-2 cups water
-1 cup heavy cream
-salt and pepper to taste
Heat large pot with the olive oil.
Add garlic and rosemary.
Cook until very fragrant.
Add potatoes and onions.,sauté until cooked and lightly browned/crisp.
Add broth and water and kale, bring to a boil.
Reduce and cover with lid, leaving a crack for a little steam to get out.
Boil until potatoes are tender with a fork. (Around 20 minutes)
Remove rosemary stems, and add cream.
Let heat through and then season with salt and pepper to taste.
Serve with cheese on top if you like!
