This recipe comes to us from Roberta, an active member of the farm kitchen community and a great cook. This is a favorite kale/potato soup recipe that suggests using brewers yeast. She says the flavor is tremendous and I trust her taste buds!
Soup is always better the next day so plan ahead! And while you’re planning ahead think about adding some nice hot crusty bread to the menu. This bread is easy and pretty fast to make. You can cook it on the barby outside and keep it coming to the table hot.
When you reheat this cream soup, do so gently, stirring often. Do not let it boil.
Autumn Potato Soup
Potato based soup with lots of options for a fall dinner
(you can use broccoli or cauliflower, kale, leeks, sorrel or fenugreek)
In ½ cup olive oil Sauté
- 2 large onions-diced until they smell sweet
- 2 large leeks, cleaned and cut into ½ circles (use only the white portion of the leek)
Note: save the green portion of the leeks for making stock another time-store in freezer cut in slices
- 2-3 cloves garlic -minced
Option:Dice up a hot or mild pepper and add to onion mixture
- 1 large head of broccoli or cauliflower or turnips
- 1 cup minced sorrel
- 1 cup minced fenugreek
- 2 bunches of kale-stems removed and ribbon cut
Continue on with:
- 6-8 cups cubed potatoes
- 1 quart rich chicken stock
- 2 tsp sea salt
- Roberta’s recipe suggests 2 tsp of brewer’s yeast also called nutritional yeast
- 1 tsp black pepper
- ½ tsp dried thyme or 1 Tb fresh thyme
Bring to a boil and immediately turn it down to simmer for 30 min.
Puree with an immersion or regular blender.
To make it really rich add 1 pint ½ & ½ cream
Do not let it boil once you’ve added cream.
If you’re making the Kale version of this soup consider adding diced kielbasa or chorizo in honor of the traditional Portuguese Kale soup, Caldo Verde.
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