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Kale and Potato Soup


  • 1 bunch kale
  • 3 tbsp olive oil
  • 1 medium onion, diced
  • 8 cloves garlic, chopped
  • 1/2 tsp red chili flakes
  • 1 bay leaf
  • 1 tsp salt
  • 4 red potatoes, diced (about 1 pound)
  • 2 tsps nutritional yeast (optional)
  • 7 c water
  • black pepper


serves 4-6. Using a sharp knife, cut the tough stems from the kale and then cut the leaves into pieces about 2 inches square. Wash well and set aside. Heat oil in a soup pot, add onion, garlic, chili, bay leaf and salt. Cook over medium high heat for 3-4 minutes, stirring frequently. Add the pototoes and the nutritional yeast, if using, and a cup of water. Stir together and cook slowly for 5 minutes. Add kale, cover and steam until it is wilted, stirring occasionally. Pour in the reat of the water, bring to boil, then simmer slowly, covered, until the potatoes are quite soft, 30-40 minutes. Using the back of a wooden spoon, break up some of the potatoes to thicken the soup. Taste for salt and add a generous grinding of black pepper. Allowing the soup to sit for at least an hour will improve the flavors. Refrigerating overnight and reheating will further develop them.

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Thanks for the garlic and potato tips

I will make this soup but will omit 1/2 of the garlic and use peeled potatoes. Sprinle with chives or parsley.


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