Ida’s Cream of Potato Kale Soup

This soup is really GREEN, but wonderful to serve alongside a turkey, ham or grilled cheese sandwich, or solo with crackers. Can make a half recipe. Leftovers keep well for several day stored in a Mason Jar.

Ingredients

• 5 tablespoons butter
• 1 large yellow onion, roughly chopped
• 3 large potatoes, peeled and roughly chopped
• 8 cups chicken or vegetable broth
• 2–3 cups chopped kale stems removed (prefer baby kale)
• 2 cups milk
• salt and pepper to taste

Directions:

1. Heat the butter in a large pot over medium high heat. Add the onions and potatoes and saute until golden brown, 5-8 minutes, sprinkling with salt and pepper.
2. Add 6 cups of the broth and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green.
3. Transfer the soup to a heavy-duty blender or Vitamix . Puree for 2-3 minutes or until the soup is completely smooth. Transfer the pureed soup back the pan and stir in the milk and the remaining 2 cups broth depending on how thick you want the soup to be.