1 hr 20 min
If you love thick pureed soups, this one’s a winner. Invest in an immersion blender - you can puree the soup right in the pot, without having to transfer hot liquid back and forth from your pot to a blender.
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(es), freshly cracked
¼ tsp(s), hot variety, or to taste
1 large clove(s), 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
This recipe, originally by Amanda Freitag, has been adapted from The Chef Next Door for Weight Watchers Magazine. If you prefer a thinner soup, stir in some water or extra broth.