Slow Cooker Kale and Potato Soup with Smoked Turkey
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 4 medium Yukon gold potatoes, cubed
- 1 large bunch kale, stems removed and leaves chopped
- 12 ounces smoked turkey breast, diced
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
Instructions
- Place the diced onion, minced garlic, cubed potatoes, and diced smoked turkey into the slow cooker.
- Add the chicken broth, smoked paprika, dried thyme, salt, and black pepper. Stir once to combine.
- Cover and cook on low for 6 hours, until the potatoes are tender.
- Stir in the chopped kale, cover again, and cook for 30 more minutes on low until the kale wilts.
- Taste and adjust salt or pepper if needed before serving.
Notes
Stir in a splash of extra broth when reheating portions to loosen the soup if it thickens in the fridge. The smoked turkey already carries strong flavor, so taste before adding more salt. Leftovers keep for four days in airtight containers and freeze well for up to two months.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife