Categories: Soups

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 8 medium potatoes, peeled and cut in to chunks
• 2 14 oz cans chicken broth
• 1 tsp salt
• 1/4 tsp ground pepper
• 1 lb kale, coarse stems and veins removed, very thinly sliced

Directions

1. In a large dutch oven, heat olive oil and add onion and garlic. Cook until lightly browned, about 10 minutes

2. Add potatoes, broth, salt, pepper, and 3 cups water. Heat to boiling, reduce heat, cover and simmer until potatoes are fork-tender, about 20 minutes.

3. With potato masher, mash potatoes in broth until potatoes are lumpy. Stir in kale, simmer, uncovered, until tender.

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