Sophie’s Potato, Mushroom, And Kale Soup

An amazing soup that every healthy eater will love.  Enjoy.

1 Russet Potato, Washed, Peeled, And Sliced

1 Cup Mushrooms, Washed And Chopped

2 Cups Kale, Washed, With Leaves Torn

2 Leeks, Washed, Trimmed, And Thinly Sliced

2 Garlic Cloves, Peeled And Minced

Olive Oil

2 Cups Vegetable Broth

2 Tbsp Whole Milk or Half And Half or Heavy Cream

1 tsp, plus more Cornstarch or All Purpose Flour

1/2 Cup Hot Water

Soy Sauce, to taste

Salt and Pepper, to taste

Fresh Parsley Leaves, Washed And Chopped

1. Place the leeks in a bowl of cold water to soak for a few minutes, and drain.

2. Oil a pot, and add garlic. Sauté until slightly browned, and add leeks. Sauté until slightly browned as well, and add kale. Let it cook down and soften, and stir. Once wilted, add remaining vegetables and soy sauce, and season with salt and pepper. Sauté until slightly cooked, and add vegetable broth.

3. Stir in cornstarch, and cover. Bring to a boil, and let simmer.

4. Uncover, and stir in whole milk, chopped fresh parsley leaves, and hot water. Add more cornstarch if needed. Pour into container, and refrigerate until further use. If not, ladle into serving bowls, let cool, and enjoy.

Yields: 2 servings


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