Kale and Potato Soup
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 pound Yukon Gold or red potatoes, peeled and cut into 1/2-inch cubes
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon smoked paprika
- 4 sprigs thyme
- 1 sprig rosemary
- 1 bay leaf
- 8 cups water
- 1 small bunch kale, center stems removed and leaves cut into thin ribbons
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Bay leaf (1)
- Garlic (4 cloves)
- Kale (1 small bunch)
- Onion (1)
- Rosemary (1 sprig)
- Thyme (4 sprigs)
- Yukon gold or red potatoes (1 pound)
- Cooking & Baking
- Kosher salt (1/2 teaspoon)
- Olive oil (3 tablespoons)
- Paprika, smoked (1 teaspoon)
- Salt and freshly ground black pepper (1)
- Drinks
- Water (8 cups)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published March 2, 2012 (11 months ago).
93 people saved this recipe.
