This soup is one of my favorites because the kale doesn't retain it's normally bitter taste. It freezes well so I make the full recipe and then freeze 1-2 cup portion sizes to pull out whenever I want a quick meal. I usually serve it with homemade corn muffins that incorporate whole kernel corn.
Saute onions in olive oil. Add garlic when onions turn translucent and slightly brown. Saute garlic and onion for 1-2 minutes over medium heat then add potatoes. When potatoes are sizzling and beginning to brown, add 6 cups water and the chicken base. Season with creole seasoning or herbs of your choice. Cover and cook until potatoes soften. Mash the potato mixture with a potato masher or hand blender, leaving some potatoes intact. Add the chopped kale and when it turns bright green, stir in the cream cheese until melted. Remove from heat and enjoy.
Since Kale is naturally bitter, some nutmeg will soften it, and that is in the Creole Seasoning I use.
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Serving Size: 1 Serving (121g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 93 | ||
Calories from Fat: 6 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 2.3mg | 1 % | |
Sodium 145mg | 5 % | |
Potassium 451.6mg | 12 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 15.1g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 93
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