Potato Kale Soup
This soup is one of my favorites because the kale doesn't retain its normally bitter taste. It freezes well so I make the full recipe and then freeze 1-2 cup portion sizes to pull out whenever I want a quick meal. I usually serve it with homemade corn muffins that incorporate whole kernel corn.
This soup is one of my favorites because the kale doesn't retain its normally bitter taste. It freezes well so I make the full recipe and then freeze 1-2 cup portion sizes to pull out whenever I want a quick meal. I usually serve it with homemade corn muffins that incorporate whole kernel corn.
- Carbohydrate 17.2509699380645 g
- Cholesterol 2.267961848 mg
- Fat 0.680965450278329 g
- Fiber 2.15518342461367 g
- Protein 5.19465048091138 g
- Saturated Fat 0.204881052132837 g
- Serving Size 1 1 Serving (121g)
- Sodium 144.968047015362 mg
- Sugar 15.0957865134509 g
- Trans Fat 0.0742763083024619 g
- Calories 93 calories
Step-by-step
- Saute onions in olive oil.
- Add garlic when onions turn translucent and slightly brown.
- Saute garlic and onion for 1-2 minutes over medium heat then add potatoes.
- When potatoes are sizzling and beginning to brown, add 6 cups water and the chicken base.
- Season with creole seasoning or herbs of your choice.
- Cover and cook until potatoes soften.
- Mash the potato mixture with a potato masher or hand blender, leaving some potatoes intact.
- Add the chopped kale and when it turns bright green, stir in the cream cheese until melted.
- Remove from heat and enjoy.
Starch selection dictates whether a puréed soup develops a smooth emulsion or turns gluey under mechanical blending. Russet potatoes contain high levels of amylose, which releases easily into hot water and thickens liquids effectively when ruptured by a masher. Yukon Golds offer a buttery flavor profile but demand careful handling to prevent a gummy texture due to their moderate starch content. Avoid waxy red potatoes entirely; their low starch concentration and tight cell structure resist breaking down into a velvety body. Fat-free cream cheese contributes dairy solids without adding excess lipids that could coat the palate, though full-fat blocks melt with greater stability when introduced off the heat.
Sautéing onions over medium heat for roughly eight to ten minutes draws out natural sugars through slow caramelization before the garlic goes into the pan. Garlic burns quickly in fewer than sixty seconds if exposed to high heat, producing acrid compounds that will compromise the entire base. Adding water and chicken base after the potatoes show initial browning builds foundational depth. Simmering the cubed potatoes until a paring knife slides through the center with zero resistance ensures the internal starch is fully hydrated before mashing begins.
Partial mashing creates visual contrast and textural interest by leaving roughly thirty percent of the potato cubes intact while releasing enough starch to bind the broth. Kale requires minimal cooking time once the potatoes reach this stage. Introducing the stripped leaves just until they collapse and turn a vibrant green preserves their bright chlorophyll color and prevents sulfurous flavors from developing. Stirring the cream cheese into the residual heat finishes the dish safely without splitting the dairy proteins.
Freezing batches requires cooling the mixture below 40 degrees Fahrenheit within two hours to inhibit bacterial growth. Portioning the soup into airtight containers allows storage for up to three months in a standard home freezer. Reheat individual portions gently on the stovetop over medium-low heat, stirring frequently to redistribute moisture that separates during the thawing process.
