Potato and Kale Soup

I love thisrecipe. It's the second time I have made it in less than two weeks. I use a mix of russet and yukon gold potatoes. I also use chicken (or vegetable) broth, instead of water. White pepper works good, too. Delicious with cheese sprinkled on top!

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Mmm - tasty. I added 1/8 t. cayenne instead of black pepper and I added 1/2 t. of salt. Once those were added, it was great - thanks! (though that much cayenne made it too spicy for my youngest two)

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A really great addition to my vegetarian repertoire! Yummy and simple!

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Tasty. Needs a little something, so I added some red pepper flakes, salt, and a little cream. I also substituted some of the water with chicken stock.

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Tasty soup. My supermarket was out of kale, so I used collard greens, instead. I also added chopped carrots to the soup, as well as chicken broth and oregano to taste. Very healthy soup and wonderful on a chilly day!

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Yay! My husband and I loved this recipe. We had 4 pounds kale to use, so we quadrupled the recipe. I made quite a couple modificaitons, though. I skipped the onion, garlic and black pepper (because it can give me a sore stomach) and used just a little extra-virgin canola oil. I also chopped the stems in 1 cm pieces and added them 5 minutes after the potatoes. I put in with the kale leaves half a bunch of chopped watercress, a small bunch of cilantro and a small buch of thai basil, that would've spoiled in the fridge. Also, I added 1 teaspoon of cracked coriander seeds and 2 rounded teaspoons dried dill leaves when it was almost done. I would've added fennel seeds, but didn't have them at the moment. It resulted in a very refreshing and soothing dish, that my husband and I loved. The second time I ate some, I added cooked brown lentil I had on hand, and it made a satisfying one-dish meal. Oh, and I reduced the liquid by 1/8 and used 1/4 homemade turkey stock and 3/4 water.

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I love the basics. Especially when they rescue wilting vegetables from their demise in my fridge. For flavor I added a couple pinches of cayenne, teaspoon of Muchi Curry powder and two tablespoons of Braggs liquid aminos.

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If I had followed this exactly I don't think it would have had much flavor. I changed it quite a bit and added things to increase the flavor. But it was a great base recipe.

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This is great comfort food. I topped it with fresh chives and parsley from my garden, and served it with toasted dark rye bread. Yum!

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Really good comfort food! I ate it for dinner and lunch for 2 days! Delicious!

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I used stock instead of water and this soup was so good my partner had seconds even though he usually doesn't like soup. Just as a warning to others I didn't cut my kale small enough so it was very messy to eat. Next time i'll cut them bite size...

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Like the other reviewer said, you need to add salt, or buillion, or hot sauce or something to bring everything together, but once that's taken care of, it is dee-licious!

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This was good but just a bit bland for me. A few dashes of hot sauce worked wonders.

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