The soup is thick and rich and with crusty sourdough bread for dipping, it's heaven. It took about an hour altogether but I could have made it faster if I'd cut out the dilly-dallying.
1 large onion, chopped
1 tablespoon butter (I used olive oil)
1 clove garlic (I used three)
2 big potatoes, diced
1 large bunch kale
5 cups hot water or stock
1/2 tsp salt, to taste
(I added whole cumin also)
Sauté onion in butter/oil, cooking and stirring until clear and slightly golden. About halfway, add the garlic; when the onion is done, crush the garlic with a fork.
Add the potatoes and 2 cups of water. Simmer, covered, until potatoes start to soften around the edges. Meantime, wash the kale, remove stems, chop, and steam. (Don't try to cook it with the potatoes; the flavor will be too strong. Really.)
When the potatoes are very well done, purée half of them with remaining water and the salt and pepper. Combine all and heat gently, correcting the consistency if necessary by adding hot water [or milk].
Makes about 6 cups and serves 4 if no extra water is added.
1. I added whole cumin and black pepper at the very end of the sautéeing, before adding the water and the potatoes. I'd never used cumin in this recipe before, but it's yummy.
2. Depending on the size of the pot you use, you might need to use more of the water to simmer the potatoes.
3. I puréed most of it (before adding the kale), because I was in the mood for thick, potatoey goodness. I also used a lot of black pepper.
4. I should have cut the kale smaller than I did. Stir-fry size is too floppy for soup. Oh well!
If you try it, I hope you like it!