Creamy Potato Broccoli and Kale Soup

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  • Complexity: easy
  • Prep: 15 min
  • Cook: 25 min
  • Ready in: 40 min
  • Srv: 24
  • Cal: 230
Creamy Potato Broccoli and Kale Soup

Ingredients

  • 1/3 cup butter
  • 6 cups diced onions
  • 6 cloves garlic, minced
  • 3 tsp dried thyme
  • 1 tsp salt and pepper
  • 16 cups reduced-sodium chicken broth
  • 4 bay leaves
  • 2 cups dehydrated Potato Pearls
  • 6 cups broccoli florets
  • 2 heads kale, trimmed and chopped
  • 2 cups milk
  • 6 cups shredded Cheddar cheese
  • 1/4 cup chopped chives

Directions

  1. Melt butter in large stockpot set over medium heat; cook onions, garlic, thyme, salt and pepper for 8 to 10 minutes or until softened. Slowly stir in broth and bay leaves; bring to boil.

  2. Stir in Potato Pearls; add broccoli and kale. Reduce heat to medium-low; simmer for 12 to 15 minutes or until vegetables are tender. Stir in milk; bring to simmer. Remove bay leaves. Hold for service. Makes 6 quarts.

  3. Ladle portion of soup (1 cup/8 oz per serving) into bowl. Sprinkle with 1/4 cup (1 oz) shredded Cheddar and 1/2 tsp (2 mL) chopped chives.

  4. Tip: Peel and chop broccoli stalks along with florets for added flavor and texture.

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