Green Potato Soup

Green Potato Soup

Once again, I started with a Pinterest recipe but made so many changes that it’s virtually unrecognizable. This Potato and Kale Soup ended up with both kale and spinach in it, and if I had had other greens in the house, I would have used them. My soup also has quite a bit more texture, the way I like it, which involved a few extra steps but nothing onerous…and changes in seasoning. Here’s the result:

GREEN POTATO SOUP
Ingredients

  • Potatoes, 5-6 medium or about 5 cups peeled, quartered and sliced
  • Carrot, 1 large ground or about 1 cup
  • Celery, 1-2 large ground or about 1 cup
  • Onion, 1/2 large Spanish, petite diced or about 1 cup
  • Garlic, 1 clove minced
  • Greens (I used half kale and half spinach), 4-5 big handfuls or about 4-5 cups coarsely chopped
  • Salt, 2-1/2 tsp.
  • Hot paprika, 1/4 tsp.
  • Nutmeg, 1/2 tsp.
  • Extra virgin olive oil, 2 TB
  • Potato water, 5-6 cups (save one cup out to add in if needed at the end)
  • Coconut milk, 1 14-oz. can

Instructions

  1. Wash and prepare the veggies. Petite dice the onion, mince the garlic, cut the carrot and celery into smallish pieces and saute in the olive oil until soft.
  2. Place the softened veggies in a food processor and pulse until uniformly grainy. Remove from the processor to a crock pot.
  3. Quarter the peeled potatoes, then cut into 1/8″ slices. You should have about 5 cups. Cover with water to cook until barely soft. Remove about 1/4 of the potatoes (keeping the cooking liquid) and place in food processor. Run the processor until the potatoes make a smooth paste. Add the paste to the crock pot with the veggies.
  4. Remove the remainder of the potatoes (keeping the cooking liquid) and place in the crock pot.
  5. Measure 5 cups of the potato cooking liquid into the crock pot, and stir all together.
  6. Place the chopped greens into the food processor and pulse until evenly minced but not pureed. Add to the crock pot.
  7. Add seasonings (salt, hot paprika and nutmeg), and cook until flavors meld and veggies are soft.
  8. Stir in the can of coconut milk.
  9. Use remaining cup of potato cooking liquid to adjust soup consistency to what you like.

I made croutons by cutting up some left over homemade spelt bread, sauteing it in a bit of extra virgin olive oil until dry and browned in spots. I added some salt and nutmeg to the croutons.

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