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