For about a week at a time this winter it got super cold in Portland. Not Polar Vortex cold, but cold enough for me to want to eat nothing but hot soup. Which is why I whipped up this hearty potato version. It definitely took the chill off and helped keep me toasty. Plus, it’s a great way to load up on colorful healthy veggies like kale and carrots.
Vegetarian Potato Soup
1 3/4 lbs small potatoes, cubed
2 carrots, chopped
1 red onion, diced
4 cups vegetable broth
1 bay leaf
1 sprig rosemary
2 cups milk
2 cups chopped kale
1 1/2 tsp salt
1/2 tsp smoked paprika
Grated sharp cheddar cheese
Place potatoes in a saucepan along with the onion, carrot, garlic, rosemary, paprika, and bay leaf. Add vegetable broth and bring to a boil.
Lower heat, cover and simmer for 25-30 minutes, or until all of the vegetables are very tender. Remove the bay leaf and rosemary sprig.
Using a potato masher, coarsely crush the potatoes, but don’t mash them–you want chunks left.
Add milk and kale. Heat on low until the kale is wilted and the soup is hot enough to eat. Add additional salt and pepper to taste.
Serve sprinkled with a handful of grated cheese.
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