Potato and Sweet Potato Soup with Kale

Ingredients

1 large onion, chopped

1 tablespoon extra virgin olive oil
2 garlic cloves, pressed
1 teaspoon dried thyme
1 (14.5-ounce) can diced tomatoes in juice
1 (10-ounce) sweet potato, peeled, quartered lengthwise, cut crosswise into 1/3-inch-thick slices (about 2 cups)
2 medium Yukon gold potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3-inch-thick slices
2 medium red-skinned potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3-inch-thick slices (about 2 cups)
2-3 cups low-salt broth
Fresh kale, washed, stems removed, and torn into bite-size pieces (about 6 cups)

 

 

Instructions

 

  1. In a large Dutch oven, sauté onion in oil over medium-high heat until brown, about 7 minutes.
  2. Add garlic and thyme; stir 1 minute.
  3. Add tomatoes with juice.
  4. Stir until almost all liquid evaporates, about 2 minutes.
  5. Add all potatoes; stir to coat.
  6. Add broth; bring to a boil.
  7. Reduce heat to medium-low, cover with lid slightly ajar. Simmer until potatoes are tender, stirring occasionally, 10-12 minutes. Reduce heat to low, add kale, and cover until kale is bright green and slightly wilted. Season with salt and pepper. Add more broth or water if desired.

Comment on this recipe

You must be logged in to post a comment.