Potato Kale Chowder
- 2–3 tsp (10–15mL) unrefined light olive oil or canola oil
- 2 cups leeks, halved lengthwise and sliced in 1/2-inch (1-cm) pieces
- 1 cup red onion, quartered and then sliced thin
- 2 lbs Yellow Finn or Yukon Gold potatoes, scrubbed or peeled and cut in 3/4-inch (2-cm) dice
- 2 quarts unsalted vegetable stock
- 2 cups water
- 2 3-inch (8-cm) sprigs fresh thyme or 1 tsp (2g) dried thyme
- 1 Tbs caraway seeds
- 4 cups firmly packed kale leaves, sliced in ribbons
- Salt and white pepper to taste
- 2 cups milk (dairy, soy, rice, etc.)
- In a 3- or 4-quart (2.8 to 3.8L) pot, heat oil and sauté leeks and onions for 4 minutes on low heat. Do not brown them.
- Add potatoes, stock water, thyme, and caraway seed and bring to a boil, uncovered.
- Lower heat, cover pot, and cook about 20 minutes, until potatoes are almost soft.
- Add kale, salt, and pepper. Cover and cook 10 minutes longer or until kale is tender.
- Add milk to taste, adjust seasonings, simmer 5 minutes longer (without boiling), and turn off the heat.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.