Vital Veg, organic farm, curly kale

Creamy Kale and Potato Soup

5 tablespoons butter
1 large yellow onion, roughly chopped
3 large potatoes, peeled and roughly chopped
2 litres chicken or vegetable stock
200g chopped kale, stems removed
500ml milk
salt and pepper to taste

Heat the butter in a large pot over medium high heat. 
Add the onions and potatoes and saute until golden brown, 5-8 minutes, sprinkling with salt and pepper. 
Add 1.5 litres of the stock and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green.
Transfer the soup to a heavy-duty blender. Puree for 2-3 minutes or until the soup is completely smooth.
Transfer the pureed soup back the pan and stir in the milk and the remaining 500ml of stock, 
depending on how thick you want the soup to be. Season with salt and pepper and serve.

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