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
- 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
- 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.
- Place the softened veggies in a food processor and pulse until uniformly grainy. Remove from the processor to a crock pot.
- 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.
- Remove the remainder of the potatoes (keeping the cooking liquid) and place in the crock pot.
- Measure 5 cups of the potato cooking liquid into the crock pot, and stir all together.
- Place the chopped greens into the food processor and pulse until evenly minced but not pureed. Add to the crock pot.
- Add seasonings (salt, hot paprika and nutmeg), and cook until flavors meld and veggies are soft.
- Stir in the can of coconut milk.
- 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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