Potato Kale Soup
This soup is one of my favorites because the kale doesn't retain it's normally bitter taste. It freezes well so I make the full recipe and then freeze 1-2 cup portion sizes to pull out whenever I want a quick meal. I usually serve it with homemade corn muffins that incorporate whole kernel corn.
- Preparing Time: 15 minutes
- Total Time: 40 minutes
- Served Person: 12
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 tablespoon olive oil
- 4 large potatoes cubed
- 1 medium yellow onion chopped
- 4 tablespoons mccormick chicken base
- 1/8 cup garlic chopped
- 8 ounces fat-free cream cheese
- 1 bunch kale stripped of stems, chopped
- 1 teaspoon creole seasoning or herb of choice
- Carbohydrate 17.2509699380645 g
- Cholesterol 2.267961848 mg
- Fat 0.680965450278329 g
- Fiber 2.15518342461367 g
- Protein 5.19465048091138 g
- Saturated Fat 0.204881052132837 g
- Serving Size 1 1 Serving (121g)
- Sodium 144.968047015362 mg
- Sugar 15.0957865134509 g
- Trans Fat 0.0742763083024619 g
- Calories 93 calories
Saute onions in olive oil. Add garlic when onions turn translucent and slightly brown. Saute garlic and onion for 1-2 minutes over medium heat then add potatoes. When potatoes are sizzling and beginning to brown, add 6 cups water and the chicken base. Season with creole seasoning or herbs of your choice. Cover and cook until potatoes soften. Mash the potato mixture with a potato masher or hand blender, leaving some potatoes intact. Add the chopped kale and when it turns bright green, stir in the cream cheese until melted. Remove from heat and enjoy.
