We found this easy, tasty recipe in Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals. There’s only 1/2 cup of evaporated milk in the final dish, but that little amount gives the soup a nice richness. The kale, green onions, dill, and leeks add eye-catching green highlights to the dish.

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Chris says:

I hate taking pictures of soup.

Lisa says:

What? Why?

Chris says:

They never come out looking as appetizing as I hoped… at least stews have some texture to work with.

Lisa says:

Well, whatever… you keep worrying about the picture, I’m gonna start eating this soup before it gets cold!

Chris says:

I’m done anyway… I love the kale in this soup.

Lisa says:

Me too! This broth is really creamy from the pureed potatoes… for being low-fat, it’s actually pretty filling.

Chris says:

I think the key to this one is the Dijon; it gives it just a little bit of tang, but it’s not overpowering.

Lisa says:

Yeah I wouldn’t have even known it was in there.

Chris says:

Mmmm… I’m enjoying this so much that the whole picture thing doesn’t really bother me any more.

Lisa says:

See? Don’t worry about it… I’d rather have food that tastes better than it looks than the other way around!

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Creamy Potato Kale Soup
1 cup finely chopped onions
2/3 cup finely chopped leeks
1/2 tsp salt
1 tbsp canola oil
4 cups vegetable broth
4 cups coarsely chopped potatoes
1/4 tsp ground fennel
1/2 finely chopped celery
2 tbsp white wine
1/2 tsp dried dill
2 tsp Dijon mustard
2 tbsp minced scallions
1 1/2 tbsp minced fresh basil
1/2 cup evaporated low-fat milk
1 bunch kale, stems and ribs removed, shredded (about 4 cups loosely packed)
Salt and ground black pepper to taste
Squeeze of fresh lemon juice

In a large dutch oven, sauté the onions, leeks, and salt in the oil on very low heat for about 7 minutes, until tender and translucent. Add the stock and bring it to a boil, then add the potatoes, fennel, celery, wine, and dill. Simmer for about 20 minutes, covered, until the potatoes are tender. Use an immersion blender to puree the soup until smooth. Stir in the mustard, scallions, basil and evaporated low-fat milk.

In a separate pot, gently boil the kale in just enough water to cover. When the kale is just tender, drain it and stir it into the soup. Add salt and pepper to taste and lemon juice. Reheat the soup until it is very hot, but not boiling.

4 Servings