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Creamy Potato Broccoli and Kale Soup
Prep Time 15 minutes
Cook Time 25 minutes
Prep Time 15 minutes
Cook Time 25 minutes
  1. Melt butter in large stockpot set over medium heat; cook onions, garlic, thyme, salt and pepper for 8 to 10 minutes or until softened. Slowly stir in broth and bay leaves; bring to boil.
  2. Stir in Potato Pearls; add broccoli and kale. Reduce heat to medium-low; simmer for 12 to 15 minutes or until vegetables are tender. Stir in milk; bring to simmer. Remove bay leaves. Hold for service. Makes 6 quarts.
  3. Ladle portion of soup (1 cup/8 oz per serving) into bowl. Sprinkle with 1/4 cup (1 oz) shredded Cheddar and 1/2 tsp (2 mL) chopped chives.
  4. Tip: Peel and chop broccoli stalks along with florets for added flavor and texture.
Recipe Notes

Nutrition Facts
Per 1/24 recipe

Calories 230
Fat 13g
Saturated Fat 8g
Cholesterol 40mg
Sodium 840mg
Carbohydrate 15g
Fiber 2g
Sugars 3g
Protein 12g

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