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.
- 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
- In large stockpot heat butter over medium heat. Add onions and cook for 2 minutes. Add beef and cook until browned.
- 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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