Tuesday, February 19, 2013
potato + kale soup
During the blizzard last weekend, I had the perfect opportunity to make a simple and tasty soup using ingredients we had on hand. Thankfully, we've been keeping broth on hand and lots of vegetables, so it was easy to throw together this tasty soup in about 25 minutes.
3 Tbsp. butter
1/2 onion, chopped
1 cup baby portobello mushrooms, halved or quartered
32 oz. chicken broth (vegetable broth is great too)
2 cups small potatoes, cubed (red, purple and gold were used)
4 cups chopped red kale
Melt butter of medium heat in large stock pot and add onion.
Soften onion and add mushrooms, cooking for about 5 minutes.
Add broth to stock pot and bring to boil, increasing heat to medium-high.
Once broth is boiling, add potatoes and cook until soft (about 12 minutes).
Reduce heat to medium and add kale, cooking until kale is just wilted (about 3 minutes).
Serve immediately (so kale doesn't get overcooked and lose its flavor).
Have you made any soups lately?
Today, I'm co-hosting Sweet Simplicity with Nicole of Home for Hire.
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