Irish Potato-Kale Soup


1 Tbs. olive oil

2 Tbs. butter (or 2 additional Tbs. olive oil)

1 c. diced onion

4 c. chopped kale (remove large ribs before chopping), or 4 c. sliced cabbage, or a mixture of each

4 c. peeled, diced Russet potatoes (about 3 pounds)

4 c. low-sodium chicken broth (or mildly flavored low-sodium vegetable broth)

2 c. water

2 bay leaves

1 tsp. salt

⅓ c. heavy cream

freshly ground pepper, to taste

4 green onions, thinly sliced



Heat olive oil and butter in a large stockpot over medium heat.  Add the onions and cook until translucent and starting to brown, about 1-2 minutes, stirring occasionally.  Add the kale (and/or cabbage) and cook for another 1-2 minutes, stirring occasionally.  Add the diced potatoes, chicken broth (or vegetable broth), water, bay leaves, and salt.  Increase heat to bring to a simmer.  Cook until potatoes are softened and starting to fall apart, about 20 minutes.  Remove from heat and add the heavy cream, along with freshly ground pepper to taste.  Stir in the sliced green onions.  Add more salt to taste, if needed.  Remove bay leaves before serving.