Creamy Tuscan Kale and Potato Soup
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 4 medium potatoes, peeled and diced
- 1 bunch kale, stems removed and chopped
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Place the diced potatoes, onion, garlic, and sun-dried tomatoes into the slow cooker.
- Add the vegetable broth, oregano, rosemary, salt, and pepper. Stir to combine.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the potatoes are soft.
- Stir in the chopped kale and heavy cream. Cover and cook for another 20 to 30 minutes until the kale wilts.
- Ladle into bowls and top with grated Parmesan cheese before serving.
Notes
Add the cream toward the end of cooking so it stays smooth rather than separating. If the soup thickens too much after sitting, stir in a splash of broth when reheating. Leftovers store well in the fridge for up to three days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board