I like to start this recipe in the early afternoon for an evening meal. Then it is as easy as heating it back up and adding a few last ingredients before serving.
*I think this bag of gold potatoes from Trader Joe’s is just darling. Who knew that a potato had best friends and liked long walks on the beach. (See photo above or below.)
3 pounds of gold potatoes cut into pieces, washed, with any dark spots removed.
1 medium yellow onion peeled and diced.
3 Cloves of fresh garlic, minced.
1 teaspoon of fresh thyme
6 cups of chicken broth
1 Cup of Heavy Whipping Cream
4 Cups of chopped Kale, washed
Salt and Pepper to taste
Greek Unsweetened Yogurt
Sprigs of Fresh Thyme
In a large soup pot use 2 tablespoons of olive oil and sauté the onions until they are transparent.
Add the garlic and sauté another minute.
Add the thyme.
Pour six cups of chicken broth into the pot covering the onion and garlic sauté
Carefully add the diced potatoes and bring to a boil.
Tip: If you place a wooden spoon across the pot it will not boil over.
Boil the potatoes until they are tender and can be mashed easily.
Use a potato masher to mash the potatoes into the broth.
At this point I turn off the heat, cover, and leave until half an hour before I serve.
If you choose to move on, the soup will be just as delicious.
If you left on stove, bring the soup back to a simmer. If not, proceede.
Stir in the heavy whipping cream.
Add salt and pepper to taste.
Continue to simmer for five minutes.
Add the Kale five minutes before serving and stir into the soup.
The soup is ready to go when the Kale becomes tender and turns a beautiful green.
Serve with a dollop of fresh Greek Yogurt and a sprig of fresh thyme.
Left overs can be frozen.
Soup will last in fridge for three days.
….and just in case you didn’t catch how cute the Trader Joe’s Gold Potato bag is…