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Potato and Kale Soup
3 Tbsp. butter
6 medium to large potatoes-dice in 1/2 cubes
3 carrots-diced small
1 yellow onion-diced small
2 ribs of celery-diced small
2 ancho peppers or 1 large green bell pepper-diced small
1 bunch kale (cut) or 3 to 4 cups ribbon cut kale
2 Tbsp. finely cut parsley
3 green onions-diced
1 quart milk (I use goat's milk) or 1/2 & 1/2 or your choice of non-dairy if you are vegan
1 1/2 Tbsp. vegetable broth powder or 1 Tbsp better than bullion (chicken)
1/2 tsp. garlic powder
1/4 tsp. dried thyme
salt and pepper to taste (start with about 1/4 tsp. of each and adjust after cooking)
In a large soup pot melt the 3 Tbsp. butter and saute the carrot, onion, celery, peppers and green onion for 5 minutes stirring often. Add the potato cubes and saute another 5 minutes. Add the kale and saute for another 5 minutes. Add enough water to cover all the vegetables. Add the chopped parsley, the garlic powder, thyme, vegetable broth powder and salt and pepper and stir it all together well. Cook until tender-about 30 minutes at a low simmer. Then mash part of the soup with a potato masher right in the pot-to make it thicker, but not more than half mashed-leave it part chunky for more texture in the soup. Add the milk or cream and lightly simmer for another 10 to 15 minutes. Makes about 10 cups or servings. You can always freeze some! Soup will be thicker the second day.
Garnishes are optional: cheddar or parmasan cheese, bacon (cooked crispy and broken into small pieces), and chopped fresh green onion. Enjoy!
