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Potato and Kale Soup


One cold Sunday afternoon I decided to see what was in the pantry to help make a scrumptious soup.  Seeing as we had a few cans of chicken broth and potatoes left over, I decided to create this dish.  It’s similar to the Zuppa Tuscano from Olive Garden but uses beef instead of sausage.

Potato and Kale Soup
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 

Serves: 6

  • 1 onion, diced
  • 3 tablespoons butter
  • 1 lb. ground beef
  • 6 cups chicken broth
  • 4-5 medium russet potatoes, diced
  • 1 kale bunch, chopped
  • ½ cup heavy whipping cream

  1. In large stockpot heat butter over medium heat. Add onions and cook for 2 minutes. Add beef and cook until browned.
  2. Add chicken broth, potatoes and bring to boil. Cover and simmer for 15 minutes. Use potato masher to roughly mash potatoes in pot. Add kale, cover and cook an additional 5 minutes. Add cream and when heated serve.


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