- Yields: 3 quarts
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 2 to 3 teaspoons canola oil
- 2 cups 1/2-inch sliced leeks
- 1 cup sliced red onions
- 2 pounds Yukon gold potatoes, scrubbed and cut into 3/4-inch dice
- 2 quarts vegetable broth
- 2 cups water
- 2 (3-inch) sprigs fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon caraway seeds
- 4 cups firmly packed sliced kale leaves
- Salt and pepper, to taste
- 2 cups milk (dairy, soy, rice, etc.)
Directions
In a 3- or 4-quart pot, heat oil over low heat and sauté leeks and onions for 4 minutes; do not brown.
Add potatoes, broth, water, thyme and caraway seeds; bring to a boil, uncovered. Lower the heat, cover the pot and cook for about 20 minutes, until potatoes are almost soft.
Add kale, salt and pepper. Cover and cook for 10 minutes longer or until kale is tender. Add milk to taste, adjust seasonings, and simmer for 5 minutes longer.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member