As we ever so slowly are coming into fall, soup is starting to sound appetizing again! Here’s the thing with soups – they never feel like a complete meal because they seem so light and you rarely feel satisfied afterwards. But that is just your brain playing tricks on you because we are bred to think we need to eat so much more than we do. The best thing you can do for you and your loved ones is narrow down the nutrients you care most about receiving. From there, you can begin to put recipes together that are nutrition based but experimental. We love a hearty soup because it is a soup that tends to make us feel more full than your average chicken noodle hit. This soup sounds complicated – but it is very simple and has no fluff – just solid nutrients and some cream to burst out the flavor. Pair this on a brisk evening with a loaf of rustic bread – and you will have a new staple meal in your household!
Ingredients:
- 4 medium sized potatoes, peeled and cut into small chunks
- 2 leeks, chopped white part only
- 1/3 cup extra virgin olive oil
- 2 cups fresh Kale, chopped
- ½ cup freshly grated Parmesan cheese
- 1 green onion, chopped
- ½ cup white wine
- 6 cups chicken stock
- ¾ cup heavy cream
- Salt
- Pepper
Heat oven to 400 degrees.
As always, you will want to begin by thoroughly washing the leeks and Kale. To get them extra clean, you can wash them and put them in a salad spinner to get any excess water out quickly. Chop up your leeks.
Begin to peel your potatoes and cut them into small to medium sized chunks. We’re going to roast them from here, so we want them to remain a good size.
In a medium sized bowl, combine your potato chunks and leek chunks. Coat them with olive oil, salt and pepper. Toss until all parts are coated.
Using a foiled sheet pan, lay out your combined potato and leeks. Bake in the oven for 35-40 minutes.
Remove the tray and spread the chopped Kale over the potato and leeks. Bake for another 5 minutes.
Transfer everything from baking sheet into a large cooking pot on the stove. Add in the wine and all of the chicken stock. Allow this to simmer for around 15 minutes.
Turn off the heat – it’s time to purée everything into soup!
Using a stick blender, blend directly in the pot until all the contents are smooth. Turn the heat on low, and slowly stir in cream and Parmesan cheese.
Serve bowls individually and add thinly chopped fresh green onion on top as a garnish.
Wa-Lah!
