5 Tablespoons Butter
1 Large yellow onion – peel and chop roughly
3 large potatoes – peel if you want a pristine soup and chop roughly
8 cups chicken or vegetable broth
2 to 3 cups of kale – stems removed and chopped
2 cups of milk
salt and pepper to taste
Heat butter in a large pot over medium high heat. Add the chopped onions and potatoes. Saute until golden brown about 5 to 8 minutes. Sprinkle with salt and pepper. Add 6 cups of broth and all the kale. Simmer for 5 to 10 minutes until the kale is soft and a darker green color. Transfer to a blender or use a stick immersion blender. Puree until the soup is smooth. Transfer the puree back to pot stir in the milk and as much broth as you need to get the desired consistency for your taste. Season to taste with salt and pepper. Serve with sandwiches, hearty slices of bread
This recipe is very adaptable – add more herbs, use more potatoes, more kale, more broth, etc. The more kale you add, the more bright green your soup will be!
For a dairy free version – use russet potatoes – these are those famous idaho bakers they will thicken the soup and no need to add milk!!