Potato Kale Soup

A classic comfort dish combining creamy potatoes and lemony fresh kale, this soup is light and satisfying. Kale is a powerhouse green that adds great nutritional value and vibrant green color without an overpowering flavor.

Ingredients

  • 1 tablespoon olive oil
  • 8 small round slices of Canadian bacon, diced and divided in half
  • 1 large bunch kale leaves, chopped, thick stems removed
  • 6 cups Organic low sodium chicken broth
  • 1 tablespoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1 1/2 pounds small golden potatoes such as Yukon, cubed

Makes 6

Directions

  1. In a large soup pot over medium high heat, add oil and add HALF of the diced Canadian bacon, cook about 5 minutes, stirring frequently until slightly brown and rendered.
  2. Add chopped kale leaves and continue cooking until wilted, about 5 minutes more. Add 1/2 cup of the chicken broth to deglaze the bottom of the pan (wash off all the tasty bits)
  3. Add thyme, garlic powder and potato cubes and cover with remaining chicken broth. Bring to a gentle boil then reduce heat to low, cover and simmer for about 30 minutes until potatoes are very soft.
  4. Using an Immersion Blender puree the soup right in the pot being sure to keep your stick blender at a slight angle. Or if you are using a traditional blender or a food processor, work in batches pureeing the soup until smooth then return it to the pot. Season to taste.
  5. Warm the remaining Canadian bacon, dice and use as a tasty garnish. Serve topped with remaining diced Canadian bacon

Tips: Consider making a double batch and freezing half in a freezer-safe container to make a quick dinner for another night
Note: If you don't have kale you can substitute fresh spinach leaves

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Nutrition facts

Serves 6 (approximately 1.5 cups each)

  • calories: 188
  • calories from fat: 45
  • cholesterol: 19mg
  • dietary fiber: 3.7g
  • potassium: 769mg
  • protein: 12.4g
  • saturated fat: 1.2g
  • sodium: 620mg
  • sugars: 1.6g
  • total carbohydrates: 23.7g
  • total fat: 5.0g
  • trans fat: 0.0g
Photograph by Kelly Dabel. All rights reserved. Used with permission.

Disclaimer: Type2Diabetes.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original.


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