When it’s cold outside, nothing warms you up like hearty potato soup. Onions, leeks and garlic are charred until slightly sweet to bring big flavors to the potato and celery root base. Crispy kale strips top this creamy soup with crunch and color. This recipe comes to us from Deirdre Holmes from Plan It Healthier.
- 3 tablespoons olive oil, divided
- 1 onion, chopped
- 2-3 cloves garlic, minced
- 4 leeks, trimmed of tough outer leaves, carefully cleaned & sliced
- 5 potatoes, peeled and cut into 1 inch cubes
- 1 celery root, peeled and cut into 1 inch cubes
- 6 cups low sodium vegetable broth
- 1 cup nonfat milk*
- salt and pepper, to taste
- 1 large bunch kale, stems removed
Heat 2 of the tablespoons of olive oil into a Dutch oven or large pot over low heat. Add the onions, garlic and leeks to the pot. Cook, stirring occasionally, for about 20 minutes, or until the vegetables have begun to caramelize, but are not yet browned.
Stir in the potatoes and celery root. Add the stock, turn the heat up to high and bring it to a boil. As soon as the stock boils, reduce the heat to medium low and simmer for about 15 minutes, or until the potato and celery root cubes are tender.
While the soup simmers, slice the kale into thin strips. Prepare a plate with a layer of paper towels. Place the remaining tablespoon of olive oil into a skillet. Add the kale to the skillet and sauté for about 3-5 minutes, or until the kale strips become bright green and crispy. Transfer the crispy kale to the paper towel covered plate and set aside.
Transfer the soup to a blender or food processor in batches and puree until smooth.
Add the milk to the soup if you prefer a thicker soup. Season with salt and pepper to taste. Top each bowl of soup with the crispy kale ribbons.