Potato Kale Rosemary Soup Recipes

Steps:

• Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
• Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, rosemary, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
• Add the zucchini and simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the kale and cook 5 minutes more. Remove from the heat, discard the thyme and rosemary and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
• Stir in the heavy cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
• Serve hot sprinkled with cayenne or paprika and topped with sliced kale.

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Steps:

• In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add in the diced onion and cook for 2-3 minutes. Add in the garlic, fennel, and carrots. Cook until the onion is translucent, about 5-7 minutes. Deglaze the pan with some of the red wine (about 1/4 cup) and add in rosemary and thyme sprigs. Allow the vegetables to cook in the red wine until the liquid has reduced. Add in the rest of the wine, all of the stock, potatoes, and the fire roasted tomatoes. Season with salt, pepper, and red chili flakes.
• Allow the soup to come to a boil, and then reduce to a gentle simmer. Let the soup simmer until the potatoes are fork tender, at least 30 minutes. The longer you allow the soup to cook, the better it will taste! (Note: you may need to add in a bit of water, as the potatoes will soak up a lot of the liquid.).
• Shortly before you're ready to eat the soup (10-15 minutes), remove the rosemary and thyme sprigs and add in the chopped kale. (I like the kale to retain some of it's flavor and vibrancy, so I like to add it in at the end. It cooks very quickly.).
• Once the kale is cooked (10 minutes, give or take), remove the soup from the heat. Serve while warm, and garnish with croutons and freshly grated parmesan cheese.

Steps:

• Wash and dry kale.
• Microwave bacon until crisp, set aside until end.
• In Dutch oven, sauté sausage and onion until sausage is brown, remove grease.
• Add garlic, potatoes, stock, fennel, black pepper, and red pepper flakes, bring to low boil, cover, and cook until potatoes are done, about 20 minutes.
• Meanwhile, remove ribs of kale and chop.
• Lower burner to low, remove with slotted spoon about 2 cups potatoes, roughly mash with fork, and stir back into pan.
• Stir in chopped kale, simmer about 4 minutes-- we like kale a bit chewy.
• Add half and half.
• Stir in crumbled bacon, serve.
• NOTE: If freezing, hold off on half and half, add later. You can also put hot soup into bowl and add a tablespoon at a time of the half and half to each bowl. Haven't tried yet in crockpot but assume it would work fine.

Steps:

• In a large stock pot, heat olive oil and saute onion until tender, about 5 minutes.
• Add garlic and cook for 2 minutes.
• Add potatoes, vegetable broth, and water to the pot. Bring to boil and reduce to medium heat.
• Let potatoes cook until tender, about 20 minutes. With a slotted spoon, remove 2 cups of the potatoes and set aside.
• Puree the remaining potatoes with an immersion blender or put potatoes in a blender or food processor.
• In a small sauce pan, melt butter.
• Stir in flour and cook for 2 minutes.
• Whisk in milk, bring to a boil and simmer until thickened.
• Slowly stir into large stock pot with the pureed potatoes.
• Bring to a boil and reduce heat to a low simmer. Stir the 2 cups of potatoes back into the soup.
• Stir in feta cheese and fresh rosemary. Season with salt and pepper, to taste. Cook for an additional 5 minutes. Serve warm.

Steps:

• In a large saucepan, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in seasonings. Add potatoes, kale, milk and cream; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender., In a small bowl, mix cornstarch and water until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.