Potato-kale soup

3 Points

Prep Time: 0:20 Cook Time: 0:40 Total Time: 1:20 Difficulty: Easy Servings: 8 Source:

Ingredients

2 Tbsp canola oil

2 medium , diced uncooked spanish onion(s)

10 medium clove(s) , coarsely chopped garlic clove(s)

1 medium , cleaned and thinly sliced uncooked leek(s)

2 tsp , divided kosher salt

1 pound(s) , peeled and diced uncooked yukon gold potato(es)

6 cup(s) vegetable broth

3/4 pound(s) , Tuscan or curly, ribs removed, leaves chopped uncooked kale

1/2 tsp , freshly cracked black pepper

1/4 tsp , hot variety, or to taste paprika

Directions

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.

Nutrition

3 smart points