Potato Kale Soup with Roasted Pork
Potato Kale Soup with Roasted Pork
Locally grown veggies add fresh flavor to this hearty comfort food.
Ingredients
- 2 tablespoon olive oil
- 1 round onion, peeled and sliced
- 5 clove garlic
- 1 bunch lacinato kale, stems removed
- 6 cup chicken stock or broth
- 10 basil, torn
- 4 green onions, chopped
- 4 boiling potatoes (size of a lemon), cut into 1" pieces, skin on
- unknown Sea Salt and fresh cracked black pepper Extra Virgin Olive oil as needed
- 4 slice roasted pork, or 1/2 lb. Chinese roast pork pieces
Instructions
- Heat an 8 quart pot on medium. Add in the olive oil. Add in the onion and garlic cloves and cook for 4 minutes to soften. Add in the kale and chicken stock.
- Bring to a simmer. Cook until the kale leaves are tender, approximately 20 minutes. Take 2 cups of the broth and vegetable mix and blend until smooth in a blender (be careful of the hot liquid). Return the blended soup to the pot and stir.
- Add in the diced potato and cook until tender, approximately 10 minutes. Stir in the basil and green onions. Adjust seasoning with salt and pepper. Drizzle the soup with extra virgin olive oil.
- Serve family style with roasted pork on the side.
YOUR OWN NOTES
Tried This Recipe?
Mention @foodlandhi or tag #foodlandrecipe!