Potato-Kale Soup
1
Points®
Temps total: 1 h 20 min • Préparation: 20 min • Cuisson: 40 min • Portions: 8 • Difficulté: Facile
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.
Ingrédients
Canola oil
2 tbsp(s)
Spanish onion
2 medium, diced
Uncooked leek
1 medium, cleaned and thinly sliced
Kosher salt
2 tsp(s), divided
Yukon gold potato
1 pound(s), peeled and diced
Fat free reduced sodium vegetable broth
6 cup(s)
Kale
¾ pound(s), Tuscan or curly, ribs removed, leaves chopped
Black pepper
½ pinch(es), freshly cracked
Smoked paprika
¼ tsp(s), hot variety, or to taste
Garlic
1 clove(s), large, coarsely chopped
Instructions
1
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.
2
Add potatoes, broth and remaining 1 tsp salt; simmer over low heat until potatoes are fully cooked, about 30 minutes.
3
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).
4
Bring soup to a simmer over medium heat; stir in kale. Season with salt and pepper; sprinkle with paprika.
5
Serving size: 1 c
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