Creamy Kale and Potato Soup
Servings: 6 to 8 people
Calories: 356 kcal
2 teaspoons extra virgin olive oil
2 celery stalks, diced
2 carrots, diced
1 large onion, diced
2 garlic cloves, minced
1 teaspoons dried thyme
1/4 cup + 2 tbsp. flour
6 cups vegetable broth
4 large red potatoes, cut into 3/4 to 1-inch chunks
1 bunch kale, chopped
1 can white beans, drained and rinsed
1/2 cup heavy cream
Heat olive oil in a large soup pot over medium heat.
Add celery, carrots, and onions to pot. Cook, stirring occasionally, until vegetables are softened and starting to brown, about 5 - 7 minutes.
Stir in 1 teaspoon salt, garlic, and thyme, and cook until fragrant, about 30 seconds to 1 minute.