Kale Microgreen Potato Soup

October 16, 2019 1 Comment

Jessi Link_KaleMicrogreenPotatoSoup_HamamaRecipes_9.11.19

Author: Jessi Link (Hamama Friends group member, find the original post here!)

Prep: 15 min
Cook: 1 hour
Makes:
4 servings

 

Kale micro greens were perfect on this potato soup!


Jessi Link_KaleMicrogreenPotatoSoup_HamamaRecipes_9.11.19

Ingredients:

 

 

- 6 slices bacon
- 4 tablespoons butter
- 2 cups mirepoix (celery, carrots, and onions, all minced)
- 3 cloves garlic, minced
- 1/2 teaspoon salt and/or seasoning (to taste, see notes)
- 1/4 cup all purpose flour
- 3 cups whole milk
- 1–2 cups chicken broth
- 2 russet potatoes, peeled and cubed
- Kale microgeens (1 Seed Quilt)

 

Instructions:

 

  1. Bacon Prep: Bake the bacon on a baking sheet lined with parchment paper at 400 degrees for 20 minutes. Crumble or cut into pieces.

  2. Soup Base: Melt the butter in a soup pot. Add the mirepoix, garlic, salt, and seasoning and sauté until nice and soft. Add flour and stir with the vegetables for a few minutes to cook off any floury taste. Add milk, just a little bit at a time, stirring after each addition until smooth and creamy. The soup should start out very thick and eventually thin out as you add milk. Add the potatoes, and add chicken broth as needed to achieve the right consistency. For a thicker soup, you may not need as much of the broth.

  3. Simmer Time: Let the soup simmer for 30-40 minutes. The potato soup will thicken as it simmers, and even more as it cools down. I like to wait until the potatoes are almost melty, with their edges softened just a bit, before removing from heat. When ready to serve, crumble the bacon and stir it into the soup.

 

[ Recipe inspiration from Pinch of Yum ]


1 Response

Emily Sandstrom
Emily Sandstrom

November 27, 2019

Cream of potato soup without dairy
In a metal pot, simmer enough small golden potatoes to cover its bottom, using only the amount of water that will cover them, and turning them over if need be to cook on both sides. When cooked, put a stick blender on each and go almost to the pan, leaving ‘chunkies.’ This is cream of potato soup, and you can add whatever you like to it. I like peas and parsley myself, and sometimes I use chicken mushroom bone broth instead of plain water (Fire and Kettle brand for me). If you pour off some water (Save it!) it’s the world’s creamiest mashed potatoes.

Leave a comment

Comments will be approved before showing up.


Also in Recipes

Jen Auschwitz‎‎‎_Carrot Fennel Soup_HamamaRecipes
Carrot & Fennel Soup

December 06, 2019

Roasted Carrot and Fennel Soup!
Added a dollop of yogurt and Super Salad microgreens.

Read More

Marcia Didier‎_ Zesty Vegan Cucumber Sandwich_HamamaRecipes_9.11.19
Zesty Vegan Cucumber Sandwich

December 05, 2019

Start your appetizer game off strong for your next celebration.

Read More

Sophak Op‎‎‎_ Wild Teriyaki Mushroom_HamamaRecipes_12.4.19
Wild Teriyaki Mushroom

December 04, 2019

Check out this teriyaki mushroom with scallion, wild rice and micro-greens of course

Read More