Kale and Potato Soup

Kale and Potato Soup

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 6-8 adult servings, or a tasting for about 20 students


  • 4 tablespoons olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, chopped
  • ½ tablespoon red pepper flakes
  • 1 ¼ teaspoons salt
  • 6 medium local potatoes, diced
  • 64 ounces vegetable or chicken stock
  • 3 cups chopped local kale leaves
  • Salt and pepper to taste


  1. Heat oil in a large saucepan. Add onions, garlic, red pepper flakes, and salt and sauté until onions are translucent.
  2. Add potatoes and stock. Boil 5 minutes, or until potatoes are half done and still firm.
  3. Add kale and cook until potatoes are tender, or about 10 minutes.

This recipe is featured in “This Week in the Garden” for the first week in April.


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