I’m finally back in school, and my goodness. I had an interesting week trying to wake up early again for 8 AM classes. I would make it through the day, all pumped to go home and make dinner…and then I would just crash on the couch immediately. Luckily, I made this soup one of the days that I didn’t have early class (and I was awake after 5 o’clock), so we had leftovers for those days that I so needed naps.
- 2 Tbsp olive oil
- 1 medium onion, diced
- 6 cloves garlic, minced
- 5 cups potatoes, cubed (about 5 medium potatoes)
- 4 cups chicken or vegetable broth
- 10 oz. frozen kale, thawed (or 1 bunch fresh, chopped)
- 2 Tbsp parmesan cheese, grated
- 1 cup milk
- 1 cup plain greek yogurt
- salt and pepper, to taste
- sharp cheddar, shredded, for serving (optional)
- crumbled bacon, for serving (optional)
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until fragrant and the onion is translucent. Add the broth and potatoes, and cover, cooking until the potatoes are soft, about 20 minutes.
Once the potatoes are soft, use the back of a wooden spoon to mash some of the potatoes to thicken the soup (you still want a lot of potato chunks). Stir in the kale, parmesan, and milk, and continue cooking over medium low heat for about 5 minutes.
Remove from the heat, and stir in the yogurt, until smooth. Season with salt and pepper.
Serve soup with a sprinkle of cheese, crumbled bacon, and rolls or biscuits. Enjoy!