This soup is hearty and versatile. Measurements don't have to be exact and you can add various toppings to alter the eating experience. The recipe doesn't contain any meat, but you won't miss it in this soup. If you want to make it vegan, you can substitute the chicken stock for vegetable stock, sub out the butter with extra olive oil, and leave out the cream.
Red Potatoes and/or gold potatoes diced into roughly 1 inch chunks - about 2 cups worth or 5 medium to large potatoes
2 carrots
1 medium sweet onion, sliced into rings
3 cloves garlic
3 tsp fresh Oregano
2 tsp fresh Thyme
1 Bay leaf
32 oz Chicken broth
2 tsp salt
1 tsp pepper
Additional Salt & pepper to taste
2 Tbsp unsalted butter
2 Tbsp olive oil
1/4 cup Heavy cream or half & half (optional)
4 handfuls of chopped kale
Preheat oven to 375 degrees F. On a large baking tray, place potatoes, carrots, onion, and garlic and drizzle over olive oil. Roast for 15 minutes. Remove from oven and set aside to cool.
In a large pot, melt the butter on medium heat, adding the oregano and thyme once the butter has melted. Heat for about one minute, making sure to not burn the herbs. Add all of the roasted vegetables along with any olive oil left on the sheet pan.
Add the chicken broth and bay leaf. Add the 2 tsp of salt and 1 tsp of pepper. Stir and heat on medium, allowing the mixture to simmer for about 30 minutes.
Remove the bay leaf. Remove the soup from the heat and blend with an immersion blender. If you don’t have an immersion blender, you can blend in batches in a blender. You can decide how chunky that you want the soup to be. I like some small chunks, but overall like for my soup to be rather smooth. Extra tip: Be sure to blend the garlic pieces well … unless you’re trying to kill a vampire.
Add the cream if you choose to have it. This part is optional.
Once blended to your liking, fold the kale into the soup. Make sure that any of the tough ribs are removed from the kale. If your pieces are large, tear them with your hands into desired bite-sized pieces.
Your soup is ready to eat! Enjoy it as is, or top it with cheese, bacon bits, scallions, and/or sour cream.
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