Categories: soup

Ingredients

• 1 Tbsp. olive oil
• 1 medium onion, thinly sliced and cut into half moons
• 1 (4.7 oz.) box scalloped potatoes
• 6 cups reduced-sodium chicken broth
• 2 tsp. dried marjoram, crumbled
• Freshly ground black pepper
• 1/4 tsp. crushed red pepper (optional)
• 4 cups chopped fresh kale or spinach, rinsed, tough stems removed (about 1/2 bunch)

Directions

1. heat olive oil in a 3-quart saucepan over low heat. Add onions and cook until translucent but not browned, about 5 minutes. Stir in potatoes and seasoning packet, chicken broth, marjoram, black pepper and crushed red pepper, if using.
2. Bring to a boil. Reduce heat and simmer, stirring occasionally, until potatoes are hydrated and softened, 20 to 25 minutes. Add kale and cook just until wilted, 5 to 7 minutes. Serve immediately.

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