Potato and Kale Soup

by Laura Frerichs, Tastemaker in Residence

This is a simple favorite at our house and adapted from the Spoonriver cookbook. Even our kids love it. You can also add white beans, in which case add more stock or water.

Ingredients

3 Tbsp olive oil
1 large onion, chopped
3-4 cloves garlic, chopped
Pinch of red pepper flakes
3 medium potatoes, cubed
4 cups water or vegetable stock
1 tsp salt
1 bunch kale, washed, stemmed and torn into pieces
2-3 Tbsp soy sauce
2 Tbsp miso paste (optional)
Freshly ground pepper
1 (15 oz) can white beans, drained and rinsed (optional)

Instructions
Heat the oil in a soup pot. Saute the onion until they are soft. Add the garlic and red pepper flakes and saute for another minute. Add the potatoes along with the stock and salt. Bring the stock to a boil, then lower the heat and simmer until the potatoes are soft, about 8-10 minutes.

Add kale, soy sauce, and pepper. Take a cup of the hot soup liquid out and dissolve miso paste if using into the hot liquid and then add back into soup. Add white beans (if using). Add a little more stock or water as needed for desired consistency.