Kale and New Potato Soup

1. 1

   Boil unskinned potatoes in good chicken broth (or vegetable broth).

2. 2

   Use enough stock to well-cover the potatoes.

3. 3

   Meanwhile, chop some kale and stir fry it in the butter.

4. 4

   Again, use the level of the broth covering your potatoes, plus a little extra, to guess how much soup you'll have in the end.

5. 5

   Chop as much kale as you think you'd like for that much soup, and saute the kale on fairly high heat until it's browned in a few places.

6. 6

   Remove your potatoes from the stock, mash them, then return them to the pot.

7. 7

   Stir in the kale, a good shot of half and half, and salt and pepper to taste.

8. 8

   I'm generous with the pepper; it's what really gives this soup a kick.

9. 9

   Shredded cheese is a nice garnish with this, too.

No additional tips available.