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Photo of Potato-kale soup by WW

Potato-kale soup

2
Points®
Total Time
1 hr 20 min
Prep
20 min
Cook
40 min
Serves
8
Difficulty
Easy
If you love thick, puréed soups, this recipe is definitely a winner. It's also the perfect excuse to invest in an immersion blender—you can purée the soup right in the pot, without having to transfer hot liquid back and forth from your pot to a blender. If you prefer a thinner soup, you can stir in some water or extra broth. You'll love the flavor combination of Spanish onions, lots of garlic (10 cloves!), leeks, Yukon Gold potatoes, and Tuscan kale. It's also spiced with a little bit of paprika, and you can add as much as you want depending on your heat preference.

Ingredients

Canola oil

2 Tbsp

Spanish onion

2 medium, diced

Garlic

10 clove(s), coarsely chopped

Uncooked leeks

1 medium, cleaned and thinly sliced

Kosher salt

2 tsp, divided

Uncooked Yukon gold potato

1 pound(s), peeled and diced

Vegetable broth

6 cup(s)

Kale

¾ pound(s), Tuscan or curly, ribs removed, leaves chopped

Black pepper

½ tsp, freshly cracked

Paprika

¼ tsp, hot variety, or to taste

Instructions

  1. Heat oil in a large, wide saucepan over medium-low heat and add onions, garlic and leek; season with 1 teaspoon salt and sweat (cook over low heat, stirring frequently) until vegetables are cooked down and really soft with no color, up to 10 minutes.
  2. Add potatoes, broth and remaining 1 tsp salt; simmer over low heat until potatoes are fully cooked, about 30 minutes.
  3. Let potato-leek mixture cool to room temperature; puree directly in pot with an immersion blender until completely smooth (or puree in a food processor or blender, working in batches as needed, and then return puree to pot).
  4. Bring soup to a simmer over medium heat; stir in kale. Season with salt and pepper; sprinkle with paprika.
  5. Serving size: 1 c

Notes

This recipe, originally by Amanda Freitag, has been adapted from The Chef Next Door for WeightWatchers® Magazine.

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