Appetizers / Soups / Salads

Baked Potato and Greens Soup with Potato Wedge Croutons is for Soup.

Baked Potato and Greens Soup with Potato Wedge Croutons takes 30 minutes to prepare.

Baked Potato and Greens Soup with Potato Wedge Croutons takes 45 minutes to cook.

Baked Potato and Greens Soup with Potato Wedge Croutons makes 6 servings.

The ingredients for Baked Potato and Greens Soup with Potato Wedge Croutons are:

6 large baked potatoes, baked and cooled
2 Tbs olive oil
1 large yellow onion, sliced into short strips
3 cloves garlic
1/2 tsp fennel seeds, crushed
1 tsp dried thyme
1/2 tsp dried rubbed sage
1 tsp salt
plenty freshly ground pepper
1/4 veggie broth
4 cups kale
4 cups veggie broth
1/4 cup plain almond milk

Potato wedges:
2 Tbs cornmeal
1/4 tsp dried thyme
1/2 tsp smoked paprika
Generous pinch of salt
2 cloves of garlic, minced
spray bottle with olive oil

Here is how you make Baked Potato and Greens Soup with Potato Wedge Croutons:

Preheat a soup pot and saute the onions in olive oil over med-high heat until good and brown about 12 min.Slice the cooled and baked potatoes in half lengthwise. Reserve three of the halves to make the potato wedges. Slice the rest into 3/4" chunks. Once the onions are browned, add the garlic, fennel, thyme, sage, black pepper, and salt. Cook for 2 more minutes and then add the 1/4 cup broth to deglaze the pan. Add chunks of poatoes and the rest of the broth, cover, and lower the heart a bit to bring to a low boil. Mix in the kale. Cover and cook for 15 to 20 minutes. Prepare wedges:Slice the reserved potato halves in half lengthwise so you have six pieces. Preheat a heavy-bottomed skillet over med-high heat. Combine all the ingredients for the wedges (except the oil) on a plate. Wet the potato wedges with a little bit of water and dredge the two cut sides in the cornmeal mixture. Lightly coat the skillet with oil. Cook the potatoes on each cut side for about 4 minutes, or until golden and crispy. Spray with oil as you alternate cooking sides.The soup should be done by this point. Use a potato masher to mush up half the soup. Add soy milk and mix. If it's too thick add a little water or veggie stock. Ladle into bowls and top with a wedge.Number of Servings: 6Recipe submitted by SparkPeople user SDOLINGER1.

The nutritional information for Baked Potato and Greens Soup with Potato Wedge Croutons is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 263.9

• Total Fat: 7.5 g
• Cholesterol: 0.0 mg
• Sodium: 662.7 mg
• Total Carbs: 45.8 g
• Dietary Fiber: 4.8 g
• Protein: 5.4 g

The dietary needs meet for Baked Potato and Greens Soup with Potato Wedge Croutons is Vegan