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Ingredientes
- 1 med onion finely minced
- 2 lrg yellow boiling potatoes peeled, diced (such as Yellow Finn or possibly Yukon Gold)
- 4 c. defatted chicken or possibly vegetable broth Salt to taste
- 1 med kale bunch stems removed, and roughly minced Freshly-grnd black pepper to taste
Direcciones
- Combine the onion, potatoes and broth in a heavy 4-qt saucepan, and place over medium-high heat. Season with salt, to taste, and bring to a boil. Reduce heat to medium-low, cover the saucepan and simmer till the potato is tender when pierced with a sharp knife, for about 20 min.
- Add in the kale, and stir well to combine. Continue cooking till the kale is tender, for 7 to 10 min longer.
- Transfer the soup to a food processor or possibly blender or possibly use an immersion blender and process for about 30 seconds. The soup should have some texture and not be completely smooth.
- Return the soup to the saucepan and season with salt and pepper, to taste.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 6 servings | |
| Calories 103 | |
| Calories from Fat 9 | 9% |
| Total Fat 1.06g | 1% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 54mg | 2% |
| Potassium 550mg | 16% |
| Total Carbs 19.58g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.63g | 1% |
| Protein 5.24g | 8% |
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