Adapted from pinch of yum
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.