- Total Time
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.
canola oil2 Tbsp
uncooked Spanish onion(s)2 medium, diced
garlic clove(s)10 clove(s), medium, coarsely chopped
uncooked leek(s)1 medium, cleaned and thinly sliced
kosher salt2 tsp, divided
uncooked Yukon gold potato(es)1 pound(s), peeled and diced
vegetable broth6 cup(s)
uncooked kale¾ pound(s), Tuscan or curly, ribs removed, leaves chopped
black pepper½ tsp, freshly cracked
paprika¼ tsp, hot variety, or to taste
- 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