Name: Potato Soup with Kale Pesto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 medium leeks, sliced (white and light green portions); 2 tbsp extra virgin olive oil; 2 medium carrots, peeled and chopped; 4 cups potatoes, peeed and chopped; 4 cups vegetable broth; 2 cups water; salt and pepper to taste; 1/2 tsp herbes de Provence; bay leaf; 2 cups tightly packed kale leaves, stems removed; 2 garlic cloves; 1 tbsp toasted pumpkin seeds; pinch red pepper flakes; salt and pepper to taste; 1/4 cup grated parmesan cheese; 1/3 cup extra virgin olive oil

Potato Soup with Kale Pesto

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Potato Soup with Kale Pesto is a simple and healthy recipe to warm your family on a cold evening.

Author: Cooking Chat
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 5 servings 1x
Category: Soup
Method: stove top
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 medium leeks, sliced (white and light green portions)
2 tbsp extra virgin olive oil
2 medium carrots, peeled and chopped
4 cups potatoes, peeed and chopped
4 cups vegetable broth
2 cups water
salt and pepper to taste
1/2 tsp herbes de Provence
bay leaf
2 cups tightly packed kale leaves, stems removed
2 garlic cloves
1 tbsp toasted pumpkin seeds
pinch red pepper flakes
salt and pepper to taste
1/4 cup grated parmesan cheese
1/3 cup extra virgin olive oil

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Instructions

Heat the 2 tbsp olive oil in a large pot. Add the chopped leeks, and sauté for about 5 minutes.
Add the carrots, followed by the potatoes. Stir to combine with the leeks, and add a bit of salt to taste.
Stir in the vegetable broth and water. Add the sage and bay leaf. Bring the soup to a boil, then reduce to simmer on medium heat
Cook the soup, uncovered, until the vegetables are tender, at least 20 minutes. If you can let them cook for 30 minutes or so that’s ideal to get the flavors combining and the veggies will be very soft.
As soup cooks, make the kale pesto. Add the garlic to a food processor, and pulse the processor a few times to mince the garlic.
Add the kale to the food processor, coarsely chopping to create enough room for the other ingredients.
Add the the pumpkin seeds, red pepper flakes, salt and pepper to taste, parmesan cheese, and 1/3 cup olive oil, and puree until it comes to a nice smooth consistency.
When the veggies in the soup pot are nice and soft, puree the soup with an immersion blender or by transferring the soup to a food processor.
Serve the soup in a bowl, topped with a dollop of the kale pesto. Pass additional kale pesto to serve at the table. Mix the kale pesto in with the soup and enjoy.

Find it online: https://cookingchatfood.com/potato-soup-with-kale-pesto/