My recipe for potato kale soup is adapted from this Zuppa Toscana recipe to which I’ve made some modifications, and changed to be vegetarian. I have also posted a Vegan Lentil and Kale Slow Cooker Soup Recipe that you can make as well. Both make beautiful fall or late fall soups, especially around Samhain. I prepare this creamy potato soup for my coven’s annual Samhain dumb supper, and so it has a special significance to me. It’s only made once a year and has the nickname ‘Samhain soup,’ we all enjoy it so I hope that you enjoy it as well.
Creates 6-7 one cup servings at approximately 200 calories each, depending on the ingredients you use.
– 2-3 tablespoons olive oil
– 1/2 teaspoon ground red pepper (or red pepper flakes)
– 3 cloves of garlic minced (or pre-crushed garlic)
– 1 1/2 small onions, diced
– 7 cups of vegetable stock (I use 1-2 bouillon cubes)
– 3 small russet potatoes, halved and thinly sliced
– 2-3 heaping cups of kale, chopped (I tear it into bite-sized pieces by hand)
– 3/4 cup heavy cream (1/2 cup if you use 1 bouillon cube)
– dash of salt/pepper if desired
Add olive oil, onions, garlic, and red pepper to a pot and turn to medium heat. Cook for around 5 minutes or until the onions begin to turn translucent, stirring often. Add vegetable stock, onions, and kale and bring to a simmer, then reduce heat to medium again. Cook until the potatoes are tender, around 10 minutes depending on how they were sliced. Turn off heat and add heavy cream, stir, and serve.
Temper in the cream to prevent curdling, and then serve immediately, since adding the cream will cool the soup down significantly. If you use 1 bouillon cube you will want to cut the cream down to 1/2 cup or slightly less; this will reduce the calories and sodium both (a win-win in my book).