uncooked Spanish onion(s)
2 medium, diced
1 medium, cleaned and thinly sliced
2 tsp(s), divided
uncooked Yukon gold potato(es)
1 pound(s), peeled and diced
fat free reduced sodium vegetable broth
¾ pound(s), Tuscan or curly, ribs removed, leaves chopped
½ pinch, freshly cracked
¼ tsp(s), hot variety, or to taste
1 clove(s), medium, coarsely chopped
- Heat oil in a large, wide saucepan over medium-low heat and add onions, garlic and leek; season with 1 teaspoon salt and sweat (cook over low heat, stirring frequently) until vegetables are cooked down and really soft with no color, up to 10 minutes.
- Add potatoes, broth and remaining 1 tsp salt; simmer over low heat until potatoes are fully cooked, about 30 minutes.
- Let potato-leek mixture cool to room temperature; puree directly in pot with an immersion blender until completely smooth (or puree in a food processor or blender, working in batches as needed, and then return puree to pot).
- Bring soup to a simmer over medium heat; stir in kale. Season with salt and pepper; sprinkle with paprika.
- Serving size: 1 c