This soup is inspired by colcannon, a traditional Irish dish of mashed potatoes and cabbage or kale. Buttery Yukon golds are medium-starch potatoes, which makes them particularly versatile. (You could use russets or fingerlings instead.) Leeks also have a wonderfully complex flavor and are a traditional component in colcannon. If you can’t find them, sub two yellow onions in the recipe. Yellow onions have a more intricate flavor than white onions (and they tend to be cheaper). Roasting the kale enhances its flavor and yields a crunchy texture that makes it a pretty garnish for the soup. Use any variety of kale you find, from curly to dinosaur (also known as lacinato).
Ingredients
- 1 bunch Tuscan kale
- 1½ pounds Yukon gold potatoes
- 1 tablespoon butter
- 2 leeks (white parts only), thinly sliced
- 1 onion, chopped
- 4 cups low-sodium chicken stock (or vegetable stock)
- ¼ cup plain yogurt (regular or Greek)
- sea salt and freshly ground black pepper, to taste
- 1 tablespoon canola oil
Instructions
- Preheat oven to 375°F. Place a rimmed backing sheet in the oven while it preheats.
- Zip and wash the kale. Spin it dry, and tear it into coarse pieces. Cut the potatoes into 1-inch cubes. (No need to peel them.)
- Heat the butter in a medium saucepan over medium. Add the leeks and onion, and cook 3 minutes, or until tender, stirring occasionally. Add the potatoes and broth. Increase heat to medium-high heat, and bring to a boil. Cover, reduce heat, and simmer 15-20 minutes, or until the potatoes are tender. Remove from heat. Add the yogurt, salt and pepper to the pot. Use an immersion blender to puree the soup (or transfer the soup to a food processor or blender). If you used Greek yogurt and the soup is too thick, add a little more broth or water to adjust the consistency to your liking. Keep warm.
- When the oven has heated up, toss the kale with the oil, salt and pepper. Spread it in a single layer on the preheated baking sheet. Bake 10-15 minutes, or until kale is crispy and slightly charred around the edges, stirring once.
- Ladle the soup into 4 bowls, and serve garnished with the crispy kale.
Servings: 4
Note: You can freeze the soup, minus the kale, up to 2 months.
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