Appetizers / Soups / Salads

Jen's Kale and Potato Soup is for Soup.

Jen's Kale and Potato Soup takes 20 minutes to prepare.

Jen's Kale and Potato Soup takes 45 minutes to cook.

Jen's Kale and Potato Soup makes 12 servings.

The ingredients for Jen's Kale and Potato Soup are:

2.5 lbs Red Potatoes skin on cut small.
2 med. onions cut in quarters.
2 med stalks celery - leaves included. rough chopped.
32 oz chicken stock (I prefer low sodium)
32 oz water
4 cups chopped Kale - I like curly best, but any will work. And 4 cups is approximate - I usually use most of a bundle from the market., and make the rest into Kale chips.
pepper to taste
salt to taste.

Here is how you make Jen's Kale and Potato Soup:

Pour chicken stock and water into large pot. Add potatoes, onion, and celery. Boil gently until potatoes and celery are tender. (15 - 20 min) Blend veggies and potaotes into stock using an immersion blender, or in batches in a blender. I DO leave the skins on the potatoes to get all the nutritional value. If properly blended it basically disappears into the soup. Add chopped Kale to potato soup and gently simmer for at least 30 minutes covered. Season with salt and pepper to taste.Once Kale is tender, uncover the soup and simmer until soup is a bit thicker. I usually cook an additional 20 min or so. It will never be the super thick baked potato type soup many restaureants serve, but will give you the same warm satisfaction in a much healthier version. This is very good sprinkled with a bit of Parmesean cheese when served, or topped with grilled or broiled shrimp - OR both! Chopped green onion makes a nice topping as well. 12 servings. Number of Servings: 12Recipe submitted by SparkPeople user JDESBERG.

The nutritional information for Jen's Kale and Potato Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 94.6

• Total Fat: 0.5 g
• Cholesterol: 1.7 mg
• Sodium: 352.1 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 3.0 g
• Protein: 3.3 g