Creamy Potato and Kale Soup

Adapted from pinch of yum

Creamy Potato and Kale Soup


1 tablespoon butter

1 tablespoon olive oil

1 onion, diced

1/2 pound potatoes, unpeeled and diced

1 bunch kale, destemmed (fresh or frozen)

2 cups milk

Water or vegetable/chicken broth

Seasonings (salt, pepper, onion/garlic powder, cumin, etc.)



Heat the butter and oil in a large pot. Add the onions and potatoes and saute 5-8 minutes, until beginning to brown.

Add kale, then add just enough water or broth to cover the vegetables. Simmer 5-10 minutes until the potatoes are soft.

Time permitting, allow the soup to cool slightly, then puree in batches in a blender or food processor.

Transfer back to the large pot, add milk and 1-2 additional cups of water or broth to your desired thickness. Season to taste.

Served here with a side of roasted vegetables on a bed of sautéed beet greens.