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

Loaded Sheet Pan Nachos
Loaded Sheet Pan Nachos

October 20, 2021

Everyone will be knocking on your door for game day when you’re serving up these loaded sheet pan nachos!

Read More

Sesame Beef with Garlic Greens
Sesame Beef with Garlic Greens

October 18, 2021

This dish has all of the flavors of Sesame Beef you’d get at a takeout restaurant except it’s fresher, healthier and just as quick & easy!

Read More

Garlic Greens Chimichurri Sauce with Chilean Sea Bass over Rice
Garlic Greens Chimichurri Sauce with Chilean Sea Bass over Rice

October 15, 2021

With our NEW garlic greens you can enjoy your favorite fish topped with this flavorful garlic greens chimichurri sauce!

Read More