Potato and Kale Soup

This soup is one of those extra special recipes that tastes better the second day. (Just another thing for which to be thankful.) Pull together a big pot of it Friday morning -- a double batch perhaps -- and keep it warm through the weekend. It's as delicious at the dinner table as it is in a mug by the fire. Use it to fuel some serious shopping and to make guests feel most welcome.

Yield: 8-12 servings , Prep time: 10 minutes , Cook time: 30-60 minutes

Ingredients

Instructions

  1. Prepare your ingredients: Wash your kale and cut into thin ribbons. Dice your potatoes.
  2. In a pot combine the oil and red pepper flakes. Turn to medium-high heat and cook until the oil is warm and you can smell the red pepper flakes.
  3. Add the kale and potatoes to the pot and toss together until everything is lightly coated and the kale starts to wilt.
  4. Next, add the nutmeg and chicken broth. Reduce to heat to medium-low and let simmer until the potatoes are tender and the chicken broth has reduced a bit. Taste and season with salt and pepper.
  5. To serve, toast the pumpernickel bread and smear with Dijon mustard. Ladle the soup into bowls and garnish with hunks pumpernickel toast.

Tips + Tricks

  • If you like all of these flavors but want a smooth, thicker soup, use an immersion blender and pulse until the texture of the soup is to your preference.

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