I like potatoes. I like leeks. And I like potato and leek soup.
But most of the time, I’m not a fan of the signature beige hue. Know what I’m talkin’ about?
Luckily, the CSA box for this week boasted potato, leeks, and kale. And I know from blending my morning smoothies everyday that kale makes everything it touches a bright, bright green. I also know that I don’t even have to taste the kale if I don’t really want to. (And that’s exactly how I like ’em in my smoothies.)
So if I throw some into my soup, will it stay green, too? And will I taste it?
Yes, the soup stays green.
No, I won’t taste the kale at all. #win
Notes from the RGB kitchen:
– Make this soup vegetarian by using a vegetable-based stock instead of chicken stock.
– Make this soup vegan by using a vegetable-based stock AND skipping the cream.
– If the soup is too thick, add water. Too thin… keep cooking it down.
– Instead of kale, use spinach.
Potato, Leek n’ Kale Soup
Most of the time, potato and leek soup ends up in a color somewhere between off-white and beige. With a handful of kale, it stays a beautiful green. Finish with a drizzle of roasted garlic olive oil, and you’ve got yourself a soup that’s sophisticated enough for a crowd.
~ Serves 6 ~
~ Ingredients ~
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 leeks, white parts only, chopped
- ½ teaspoon dried thyme
- ½ cup dry white wine
- 1 quart chicken stock
- 5 small red potatoes (yield 8 ounces, chopped)
- 1 handful kale leaves, chopped (yield 1 ounce)
- ¼ cup heavy cream
- 6 tablespoons roasted garlic olive oil
~ Preparation ~
Time commitment: 45 minutes
- Minutes 1-5: Prepare ingredients.
- Minute 6: In a 4-quart heavy saucepan, add olive oil, butter, leeks and thyme and cook over medium heat until soft, approximately 10 minutes. Season with salt and pepper.
- Minute 15: Add white wine and let cook until mostly reduced, about 2 minutes.
- Minute 17: Add chicken stock and potatoes.
- Minute 18: Bring soup up to a boil, then reduce to a simmer.
- Minute 38: Reserve a few pieces of kale for garnish, and add the rest to the soup.
- Minute 40: Turn off burner. Pour soup into Vitamix and blend on speed 1. Once the motor is running, slowly increase to speed 10; then turn switch to “high” for 15 seconds, or until the kale is fully blended into the soup. Turn motor off and pour soup back into saucepan. Return burner to low heat and add cream. If the soup is thick, add water until it reaches the consistency you like. Do not let the soup boil.
- Minute 45: Ladle soup into bowls, drizzle each bowl with 1 tablespoon roasted garlic olive oil, garnish with chopped kale and serve immediately.
Source: Rustic Garden Bistro
Bistro Eats is a collection of recipes we think could work in a bistro setting, i.e. the brick and mortar Rustic Garden Bistro. Click on this category to see a snippet of what the menu may look like.