Creamy Potato Broccoli and Kale Soup

0.0/5 rating (0 votes)

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

Per 1/24 recipe

Calories 230
Fat 13g
Saturated Fat 8g
Cholesterol 40mg
Sodium 840mg
Carbohydrate 15g
Fiber 2g
Sugars 3g
Protein 12g

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