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Creamy Potato and Kale Soup

What you need: 

2 small carrots
1 medium onion OR 2 small leeks
4 to 5 cloves garlic, minced
1/2 teaspoon celery salt
1/4 teaspoon each, ground thyme and oregano (more to taste)
Approximately 1/2 cup oil *see below
Approximately 6 tablespoons all-purpose flour
8 cups vegetable broth
3 pounds potatoes, diced (I like Russet or Yukon Gold for this)
1 cup nutritional yeast
Black Pepper to taste
1 bunch kale, chopped

What you do: 

1) Bring the vegetable broth to a boil and add potatoes. Cook until soft.
2) Sautee carrots and onions in oil until translucent. Add the minced garlic, thyme, oregano, and celery salt**. Watch that the garlic doesn't burn. Add more oil to the veggies (usually ends up being a tad more than 1/2 cup total). Add about 6 tablespoons flour*** and whisk with oil and veggies to make a roux. You can remove the veggies from the skillet before making the roux, but I don't think it's necessary. Just make sure all the flour dissolves.
3) The potatoes should be done by now. Take 1 cup of the broth from the potatoes and add to the roux, whisk until it thickens. Repeat until you've used most of the broth. Then stir in the potatoes and the rest of the broth. If it is too thick, add a little water (1/2 cup increments).
4) Stir in 1 cup nutritional yeast and add pepper (and salt if needed). Stir in the chopped kale and simmer until the kale is wilted.
**If you prefer, instead of celery salt, saute 1 or 2 stalks diced celery with the onions and carrots. If you do this, you may need to add salt at the end.
***The oil and flour are estimated measurements; just make sure the flour dissolves, but isn't "oily."
Source of recipe: I wanted to make a creamy soup without milk and this is what I came up with.

Preparation Time: 
45 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
4 to 6
Recipe Category: 

SO HOW'D IT GO?

This was delish!  If i was just making it for me i probably would have doubled the garlic, but as it was my EXTREEMLY picky 6 year old asked for more.   I also added corn.  YUM!

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leek soup --- and after chopping up the potatoes I realized I forgot to buy leeks! So a quick search through the potato soups here on VegWeb led me to this lovely recipe and so glad I tried it! 

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This was a great recipe!  I followed pretty closely, substuting savory for thyme and eliminated the nutritional yeast (didn't have any, not even sure what it is).  I did read somewhere that cheese would be a substitute for the yeast, so I added a few shakes of parmesan.  I also had a pretty big bunch of kale and used only half.  Yum, thanks for sharing.

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Wow!  This is rich and creamy and full of flavor.   Nicely done.

 

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I made this soup today. I didn't use garlic or onion and added more flour (gluten free). It is yummy! I think there is probably a spice I could add to make it even better but I haven't decided what that is yet. I will make this again! Thank you!

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Loved this soup, I didn't have kale so I used fresh spinach. I even got the meat eaters in my family to eat and love it.

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Loved this soup, I didn't have kale so I used fresh spinach. I even got the meat eaters in my family to eat and love it.

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Quite good!  I used an immersion blender on most of the potatoes/broth to make it creamier...and used less nutritional yeast, LOL.  Thanks for the recipe!

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This is such a wonderfully creamy soup! I stumbled upon it when I was about to make potato leek soup --- and after chopping up the potatoes I realized I forgot to buy leeks! So a quick search through the potato soups here on VegWeb led me to this lovely recipe and so glad I tried it!
Thanks for sharing! We loved it!

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add corn off of 2 cobs... yumm!

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