baked potato and greens soup

Mmmm…time for hearty winter soups!


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


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s