Creamy Potato & Kale Soup with Aged Cheddar
Creamy russet potatoes and earthy kale is a classic combination — never mind a nutritious one. We added a garnish of aged cheddar cheese to make this hearty soup extra special.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
4 2 oz
Celery (Organic)
3 1.5 oz
Lucinato kale (dino kale)
2 1 oz
Red Russian kale
2.5 1.25 oz
Chives
.25 0.13 oz
Russet potato (Organic)
12 6 oz
Protein & more
Aged cheddar cheese
2 1 oz
Cannellini beans
1 0.5 Can
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Ground celery seed
1/2 0.25 teaspoon
Dill, dried
1/2 0.25 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Parsley, dried
1/2 0.25 teaspoon
Prep ahead (optional)
a. Cut carrots into ¼”-thick coins or dice. b. Peel russet potatoes; chop into 1” pieces. c. ¼” dice yellow onion. d. Slice celery in half lengthwise, then cut into ¼”-thick slices. e. Chop dino and red Russian kale leaves bite sized; ¼” dice stems. f. Mince garlic and chives.
Instructions
1
Cook soup:
a. Drain and rinse cannellini beans. Set aside.
b. In large saucepan or dutch oven over medium heat, add 1 tbsp olive oil.
c. Add dino and red Russian kale stems (¼” dice), garlic (mince), yellow onion (¼” dice), celery (cut in half lengthwise, cut ¼”-thick slices), carrots (¼”-thick coins or dice), and ½ tsp salt. Cook until onion is translucent, about 2-3 minutes.
d. Add russet potatoes (peel, 1” pieces) and celery dill spice mix; stir to combine, and cook for about 1 minute.
e. Add 3½ cups water (1¾ cups for 2-person portion), and cannellini beans; stir to combine. Cover and cook until potatoes are becoming fork-tender, about 10-12 minutes.
f. Add dino and red Russian kale leaves (chop bite-sized); cook until kale is soft but not mushy, about 5-7 more minutes.
g. For a creamier but still slightly chunky texture, use a fork or immersion blender to gently smash or blend the potatoes and cannellini beans. Season with salt and black pepper to taste.
2
Serve:
a. Divide soup among bowls.
b. Garnish with aged cheddar cheese (grate or use peeler to cut thin slices) and chives (mince). Pour the wine and enjoy.
Chef's notes
A small investment in an immersion blender inspires all kinds of recipes. Blend ingredients right in the saucepan or bowl, thereby eliminating the need to clean a countertop blender. Immerse the stick blender and whir away. And they are much easier to clean — a quick rinse with hot water and on to the next recipe!
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX