Drunk Potato and Kale Soup

 

How to Make Hearty Sweet Potato and Kale Soup | Health

Video taken from the channel: Health Magazine


 

Creamy Kale and Potato Soup

Video taken from the channel: Danny Macs Kitchen


 

Sweet Potato Kale Chicken Soup

Video taken from the channel: TatyanasEverydayFood


 

Creamy Potato and Kale Soup

Video taken from the channel: Julie Marie


 

Kale and Potato Soup (Vegan)

Video taken from the channel: Life and Health


 

Caldo Verde Portuguese Sausage Kale Soup Food Wishes

Video taken from the channel: Food Wishes


 

Drunken Potato Kale Beef Stew

Video taken from the channel: Kristina LaRue


1 teaspoon Olive Oil 1 Yellow Onion, diced 3 large Carrots, sliced 1 tablespoon Garlic, minced 10 small Yukon Potatoes, diced 4 packets sodium free Bouillon (or cubes) 1/2 teaspoon Sea Salt 1 (12oz) bottle Beer 2 cups Kale, chopped 4 cups Water. Ingredients Ingredients 1 teaspoon Olive Oil 1 Yellow Onion, diced 3 large Carrots, sliced 1 tablespoon Garlic, minced 10 small Yukon Potatoes, diced 4 packets sodium free Bouillon (or cubes) 1/2 teaspoon Sea Salt 1 (12oz) bottle Beer 2 cups Kale, chopped 4 cups Water. Drunken Potato & Kale Soup Yield. makes 8 cups.

Ingredients. 1 teaspoon olive oil; 1 yellow onion, diced ; 3 large carrots, sliced; 1 tablespoon minced garlic; 10 small Yukon potatoes, small dice; 4 packets sodium free bouillon packets or cubes; 1/2 teaspoon sea salt; 1 (12oz) bottle beer ; 2 cups chopped kale; 4 cups water; Directions. Heat the butter in a large pot over medium high heat. Add the onions and potatoes and saute until golden brown, 5-8 minutes, sprinkling with salt and pepper. Add 6 cups of the broth and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green.

Transfer the soup to a heavy-duty blender. Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale.

Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale. Instant Pot Irish potato kale soup is a blend of potatoes so soft they’re falling apart, with ribbons of dark green kale, mildly sweet leeks, and garlic, all in a tasty no-tell vegetable broth. Just five ordinary ingredients–extraordinary flavor that will steal your heart away!

Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally. Add garlic, bay leaves, and kale to the pot. Cover pot.

Add carrots, potatoes, kale, bay leaf and beef to pot; season with salt and pepper. Bring soup to a boil, stirring occasionally to prevent sticking. Once boiling, reduce heat to simmer and cover with lid. Cook 30 minutes, stirring occasionally, until potatoes and carrots are easy to pierce with a fork. Stir in potato and 1/2 cup water, scraping up browned bits.

Add broth; bring to boil. Reduce heat to medium-low; simmer until potato is almost tender, about 8 minutes. Remove 1 cup of the potato mixture. Using immersion blender, blend soup until smooth. Return reserved potato mixture to pot.

Stir in kale.

List of related literature:

This mixture can be lightly simmered over the campfire for awhile, and then drunk as a hot tea or even a type of soup.

“Foraging Wild Edible Plants of North America: More than 150 Delicious Recipes Using Nature's Edibles” by Christopher Nyerges
from Foraging Wild Edible Plants of North America: More than 150 Delicious Recipes Using Nature’s Edibles
by Christopher Nyerges
Falcon Guides, 2016

Combine the rest of the leftover stew with another day’s boiled potatoes, smashed with a bit of olive oil, and the final bite of the sautéed greens.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
Scribner, 2012

If you’re on the Original 3:6:9 Cleanse and really highly sensitive, you can even make the raw Liver Rescue Soup recipe instead of the Liver Rescue Salad, with the option of blending the steamed asparagus and/or brussels sprouts called for in your meal into the Liver Rescue Soup.

“Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cys” by Anthony William
from Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cys
by Anthony William
Hay House, 2020

When the potatoes and turnips were almost tender and the broth was loaded with rich, meaty flavors, chopped cabbage added some hearty texture.

“Cook's Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live” by Cook's Country
from Cook’s Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live
by Cook’s Country
America’s Test Kitchen, 2015

A popular hangover remedy is fish tea prepared by gutting small fish, boiling them with garlic and thyme, and crushing and straining them to make a boneless broth into which finely cut yams, carrots, and other vegetables are added.

“Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture” by Bruce Kraig, Colleen Taylor Sen Ph.D.
from Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture
by Bruce Kraig, Colleen Taylor Sen Ph.D.
ABC-CLIO, 2013

Mix all ingredients into the potatoes except the bacon drippings (some people add turnips or other ground vegetables to the mixture, but more often than not I was served bubble and squeak with only potatoes and cabbage).

“Celtic Folklore Cooking” by Joanne Asala
from Celtic Folklore Cooking
by Joanne Asala
Llewellyn Publications, 1998

Add the potatoes and the broth or water.

“Tending Brigid's Flame: Awaken to the Celtic Goddess of Hearth, Temple, and Forge” by Lunaea Weatherstone
from Tending Brigid’s Flame: Awaken to the Celtic Goddess of Hearth, Temple, and Forge
by Lunaea Weatherstone
Llewellyn Worldwide, Limited, 2015

This is delicious sprinkled on bean, tomato or potato soups.

“The Complete South African Cookbook” by Magdaleen van Wyk
from The Complete South African Cookbook
by Magdaleen van Wyk
Penguin Random House South Africa, 2018

The bright gold of a sweet potato–pear soup begs to be punched up with a dab ofa thick cranberry-orange vinaigrette, and a puddle of mango exults in deep magenta roasted beets and a crown of baby arugula.

“The Heart of the Plate: Vegetarian Recipes for a New Generation” by Mollie Katzen
from The Heart of the Plate: Vegetarian Recipes for a New Generation
by Mollie Katzen
Houghton Mifflin Harcourt, 2013

On rushed cold nights, this is my go-to soup.

“Pati's Mexican Table: The Secrets of Real Mexican Home Cooking” by Pati Jinich
from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking
by Pati Jinich
HMH Books, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

14 comments

Your email address will not be published. Required fields are marked *

  • Made this too.. making a lot of these recipes.. my 3 year old girl is now “chef John from foodwishes.com” and it’s freaking adorable

  • Hey, this is a great  kale recipe soup to try. Especially with smoke pap, wow what a soup that would be. I’m sold on your kale for sure, tired of old kale salads.:) 

  • Thankfully I managed to persevere through the terribly monotonous vocal delivery and made this soup. I used chorizo and served it with garlic bread; absolutely stupendous! Not sure I could listen to any more though, the voice drives me barmy.

  • I would put it differently because my lot would probably be thrilled at the ‘stripping’ part..the smarter ones would actually get it lol. It’s not time for new friends yet.

    Btw, squeezing your kale improves the texture, softens it a bit.

  • This is the third batch of this recipe. it is delicious. Now that everyone is ripping their winter kale from their gardens, we are swimming in it. Also used yukon golds….because we have ’em. Also used home made chicken broth…because what else do you do with a rotisserie chicken?

  • In my family, the recipe is:
    1) water
    2) potato
    3) kale finely chopped (hair style)
    4) olive oil
    5) salt
    The sausage is just optional, for a meatier version, but no onions.

  • I made this for lunch today and it was soooooo delish! I can’t wait to try it when the weather turns cold again. I can see trying many variations depending upon what produce is available:0)

  • Kale shouldn’t be cooked more than 3 minutes is like parsley or garlic loosing all valuable vitamins and minerals.
    Is to much oil. No, not my way but thank you any way for sharing.

  • Just made this recipe and followed it to a T. Very delicious and very thick. Next time I will simmer it covered so I won’t lose so much liquid as I had to add a cup and a half or so of water afterward when there were criticisms of it being too THICC and I agreed. If left alone, the potato sinks to the bottom and makes a huge lump of mashed potatoes in the pot, stir well before serving. Next time I may add more a bit more sausage. Be sure to skim the fat off the top as it simmers for aesthetic appeal.

  • We use chouriço, not linguiça never use chicken stock and the cabage is tronchuda portuguesa not that one, if you want to do it the right way

  • Very similar to Kielbasa and cabbage that I learned from my mom. Only difference is that I use kielbasa, beef broth, cabbage, don’t mash the potatoes and add carrots. A very good boiled dinner.

  • Well… That soup might be very nice but have really nothing to do with the real Portuguese Caldo Verde…
    The real Caldo verde is a Portuguese tradition and it have a very portuguese species of kale on it, only found in Portugal and Galicia in Spain, shoped in a very different way. Ahhh…and you also forgot garlic, I would use some 3 ou 4 pieces on that recepie, BTW the sausage is not even close to the tradicional Portuguese one that we use on Caldo Verde…it’s called Portuguese Chouriço… 😉
    So..as a nice soup yes…but call it “Portuguese Caldo Verde” honestlly…?
    (This is the only kind of kale that you use in the real Portuguese Caldo Verde photo here: https://1.bp.blogspot.com/-XfAsZKXQwgE/UwE4aZq09vI/AAAAAAAAB3E/zsmRY2rMGVE/s1600/DSC00008.JPG

  • That Linguisa looks suspect. my neighbor made her own and it had a Wine Red Color.She wine cured it then smoked it. I have never eaten its equal and the fact that my hometown was 20% Portuguese, so i have had my share of it.

  • Low sodium is bullshit. Just use pink salt or some sort of natural salt with a natural mineral balance. Processed salt that is only sodium chloride is dangerous. I can never understand low-sodium soy sauce. It tastes terrible. What’s the point? Soy sauce is so strong tasting, just use less of it. Commercial broths that are low sodium tend to have dangerous preservatives in place of the salt that are even worse for you than the salt, besides tasting horrible.