baked potato and greens soup

Mmmm…time for hearty winter soups!

Ingredients:

4-6 baking potatoes baked, cooled and chopped into chunks

2 Tbsp olive oil

1 large yellow onion, diced

3 cloves garlic, minced

1/2 tsp crushed fennel

1 tsp thyme

1/2 tsp sage

1 tsp salt

plenty of fresh ground pepper

4-6 cups vegetable broth

4 cups kale, diced into bite sized pieces

1/4 cup plain soy milk

To cook:

Use a large stock pot and saute onions in olive oil until browned.

Add garlic, fennel, thyme, sage, pepper and salt and saute for a few more minutes.  Add the potato chunks and 4 cups of the broth and the kale. Cover and let simmer on low heat for 15-20 minutes.

Use a potato masher to mush up about 1/2 of the soup-don’t use a mixer, it will get to pasty.

Add soymilk and mix.  If the soup is still too thick or gets to thick as it cools, add the reserved broth to thin it out.

*This is a GF recipe

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