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This recipe is similar to my regular Italian kale soup recipe, however it adds in the use of potatoes which really help bulk it up, so I call this Kale Potato Soup.
This is such a great hearty soup and although I cannot bet on it being of Italian origin, it is my Italian husband who originally introduced it to me. 🙂
You can also take the recipe further by adding in beans such as cannellini beans which give it a nice umph.
What type of potatoes to use in the soup?
In regards to the potatoes, I wouldn’t worry too much about what kind to use. I’ve used all different types, mainly determined by what I have on hand at that moment.
For the kale, you can use frozen or fresh, however it’s quicker if you use frozen because you don’t have to remove the stems.
If you do use fresh and remove the stems you can dice up the stems into very small bits so they can still be used. Or if you prefer just add them to your compost pile if you have one. If uncertain, leave out.
Kale and Potato Soup
A simple recipe for kale and potato soup. Lots of options to modify. Very easy to make!
- 6 cups water or broth add more as needed
- 3 potatoes peeled and chopped
- 2 chopped onions
- 3 choppped carrots
- 4 chopped stalks of celery
- 5 cloves of garlic
- chopped kale
- grated Romano cheese
- 1 16 oz. can of diced or chopped tomatoes
- extra virgin olive oil
Heat olive oil in large pan or pot over low-medium heat.
Add onions, carrots and celery and simmer for 10 minutes over low heat. Stir frequently.
Add chopped garlic and simmer for 3 more minutes.
Add the water and/or broth. If the broth is store bought, I typically do 3 cups broth and 4 cups water. Do what you like.
Add potatoes and cook until soft.
Add kale and let it cook down. Cook for 1 1/2 hours.
Add the can of tomatoes and cook an additional 10 minutes.
Serve with graded romano on top (if serving to someone with a cold, do not use the cheese because you want the soup to have a clear broth).
Tip#1: Try adding a can or two of cannellini beans. You can't go wrong. Plus it is great protein.
Tip #2: Serve with toasted bread on the side.
Tip #3: Freeze some of the soup if you can so you can have it handy. It only takes 20 minutes to thaw over the stove.
Tip#4: It is very hard to judge servings for soups because some people like soups with less broth, while others like it thicker. So if you need to add more ingredients, like more carrots or whatnot, then do so. If you don't want to use 6 cups, use 5 or 7. Whatever you prefer.