Sunday, November 11, 2012

Green Potato Soup (or Potato & Greens Soup)


I wanted to make a potato soup that tastes rich (but isn't), but that also packs a nutritional punch  So while this soup has a little fat, it has no cream, has lots of greens and fiber, and still tastes like a treat.  If you wanted to up the "rich" factor, you could add half a cup of cream after pureeing the soup, or serve with a little shredded gruyere on top.




Makes 8 Servings
45 minutes to prepare

4 potatoes, (peel two, leave skin on the other two), chopped into one inch pieces
2 onions, chopped, divided
4 slices bacon, chopped
4 cups kale, mustard greens or spinach, or combination, thick stems removed and chopped
1 bay leaf
4 cloves garlic, finely chopped
3 cups vegetable stock, divided
2 teaspoons fresh thyme leaves
half teaspoon red pepper flakes
2 tablespoons butter
salt and pepper to taste
4 cups or so of water

Get out a big dutch over or soup pot.  At medium heat, saute bacon and one chopped onion  for approximately 10-15 minutes until onions are translucent and a bit golden, and bacon has started to crisp a bit.  Remove bacon and onion from pan with slotted spoon. Set aside.

Add two tablespoons of butter to pot and melt, add second onion and saute for 5 or so minutes.  Then add red pepper flakes and bay leaf.  Saute for one minute.  Add garlic and thyme and saute for 30 seconds-one minute, until garlic is fragrant (but don't burn it!).  Add the potatoes and stir to combine until potatoes are coated with thyme, garlic and red pepper flakes.  Add 2-3 cups of water and 1 1/2 cups of vegetable stock, making sure that potatoes are covered.  Cover and simmer for 8-10 minutes.  Add greens, cover and simmer for another 5 minutes, or until potatoes begin to fall apart. You may need a few more minutes on the potatoes if you've been simmering at the low end of the spectrum.

At this point, if much of water has been absorbed, add another half cup of stock.  Use an immersion blender and puree soup, or transfer to blender in two batches and puree. Return to pot.  Stir in reserved bacon and onion pieces and salt and pepper to taste. (I go heavy on the pepper here.)  If soup is too thick, add either water or stock, depending on taste.




You're ready to eat.  Serve soup with croutons, shredded gruyere or a little fresh baby spinacy on top.  You could also drizzle a little cream on top of each bowl to serve.  Since we're a household of two, I immediately transferred half the soup to a plastic container to freeze.  We've enjoyed the the rest for lunch for the past two days.

Please let me know if you make and like (or don't) the recipe!  If it becomes a keeper in your kitchen repertoire, please consider donating a dollar or two to the AHC Foundation!




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