Monday, November 25, 2013

lightened up kale and potato soup

No pictures here today.  I need to get over the fact that I am not a food blogger so my pictures will never do a recipe justice!  Just take the pictures, Kristen.
Anyway, the other night while meal planning, I got the crazy craving for kale and potato soup.  I'd seen other recipes out there and decided it would be great for our new cooler weather.  But most of the recipes out there call for heavy cream and bacon.  I needed something a lot lighter than that.  I actually found a recipe using milk instead and when I went to cook everything, realized that I had not saved it on the Ipad!  This lead me to create my own recipe and it actually turned out pretty good.  I have to note that I think my homemade chicken broth was the reason it tasted so good.

2 large garlic cloves, chopped
1 small yellow onion, chopped
1 package of JennieO Italian seasoned ground turkey
4 cups of homemade chicken broth
10 fingerling potatoes or about 4 red potatoes, cut in 1/2 inch pieces
1 cup of 2% milk
4 cups of kale, with stems removed and torn in pieces

First, saute the onion and garlic until browned and tender.  Add the turkey and brown until done.  Add chicken broth to the pot and bring to a boil.  Add potatoes and simmer until they are tender.  Add milk and heat through.  Add kale and cook for a minute or two or until it is wilted.  Season with salt and pepper as desired.

The next time I make this, I'll experiment on adding some corn starch to thicken up the soup a bit.


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