I made the yummiest soup. I’ve been planning broccoli cheddar but I was out of carrots and forgot to add them to my farm order this week, and I have a ton of potatoes from last week’s order that I hadn’t used…and I got a ton of beautiful kale as well as leeks in this week’s order! So still a cream soup but different! I didn’t use as many potatoes as I normally would have, just because I’m trying not to overdo the carbs. You could always use more if you want a chunkier soup.
1.5 quarts chicken stock (I used my homemade bone broth…it added a LOT of flavor and texture)
12 cooked, peeled small potatoes, quartered (or equivalent)
1 bunch kale, stems removed and coarsely torn/chopped
1 leek, sliced
2 sticks pastured butter (or your fat of choice)
1/2 cup flour (or thicken it your own way)
1 cup half & half
salt, pepper and Mrs. Dash Table Blend (green top)
8 crisp pieces bacon, crumbled; chopped chives; shredded cheese. etc. <— I serve these as “add ins” and let the family choose what to add to their bowls
Melt 1 stick butter, add sliced leeks and cook on medium-low until translucent. Add kale, put lid on pot and wilt. Uncover and stir until kale breaks down and becomes tender. Add second stick of butter and flour. Cook 5 minutes or so, stirring, until flour is evenly incorporated into fat/veggies. Slowly add chicken stock, stirring. Add chopped potatoes, season to taste and bring to a boil and cook for 20 minutes. Add half & half and check seasoning…serve as-is or with bacon, cheese or chives…and whatever you want to top it with. A dollop of creme fraisch or sour cream would be great!