How to Make Potato Kale Soup
- cook TIME 25 mins
- prep TIME 10 mins
- total TIME 35 mins
Ingredients (13)
- 12 oz potato cubed
- 2 oz kale chopped
- 2 oz carrot cubed
- 1 tbsp olive oil
- 1 tbsp garlic minced
- 1 oz onion chopped
- 1 oz ham cubed
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup unsalted chicken broth
- 1 cup milk
- 2 tbsp heavy cream
- 2 tbsp parsley chopped
INSTRUCTIONS
Prep:
Cut off the end root and chop the onion into small pieces and measure 1 oz.
Crush 2-3 cloves of garlic and remove the skin. Mince them and measure 1 tbsp.
Peel the potatoes and cube them into 1-inch cubes. Measure 12 ozs.
Cut off the roots and peel the carrots. Then chop them into 0.5-inch cubes and measure 2 ozs.
Slide away the kale stem and chop up the leaves.
Chop the ham into 0.5-inch cubes and measure 1 oz.
Cook:
Sauté the spice: Heat a pot over medium heat. Add 1 tbsp olive oil, 1 tbsp garlic, and 1 oz onion and sauté for 2 minutes or until fragrant.
Add ham, vegetables, and seasonings: Stir in 12 oz potato, 2 oz carrot, 1 oz ham, 1/4 tsp salt, and 1/4 tsp pepper and cook for another 3 minutes.
Pour the broth and milk: Add 1 cup unsalted chicken broth and 1 cup milk. Bring the soup to a boil and then reduce to a simmer until the vegetables are tender, about 15 minutes.
Stir in the kale and cream: Add 2 oz kale and 2 tbsp heavy cream to the pot. Cook for an extra 2 minutes and stir occasionally, until the kale is wilted. Take off the heat.
Serve the dish: Transfer the soup into serving bowls. Garnish with 2 tbsp parsley and serve the soup hot.
