Potato Recipes


1 large onion, chopped
5 large cloves garlic, minced
pinch of crushed chilies (or to taste – we like it HOT!)
4 medium potatoes – abt. a pound – cubed (I leave skin on)
4 or 5 cups low sodium vegetable stock (or mix of water and stock)
1 small carrot, very finely chopped
6 ounces kale, washed, tough stems removed
1 Tbsp reduced sodium soy sauce
Dash of tabasco
salt and pepper if needed
Garnish – your choice (parsley, green onion, etc.)

Use a large pan. Over medium-high heat, ‘saute’ the onion in a little water until translucent. add garlic and chilies and cook a minute or two longer.  Add potatoes and carrots to soup pot and add the water or water and stock. Bring to a boil then lower heat and simmer until potatoes are soft.  Mash the potatoes very very slightly (just crushing them, not turning them into mashed potatoes!).  Roll the washed and de-stemmed kale up into tight bundles and slice as thinly as you can with a sharp knife.  Add kale to soup pot and add in the reduced sodium soy sauce. Bring back to the boil, then lower heat to simmer to cook the kale. When the kale IS soft, add tabasco and freshly ground pepper and taste for seasoning, correcting if needed. (Note, depending on the size and shape of your pan and the heat you use to cook the soup, you may need to add a little more liquid to bring it to the desired consistency.)  Garnish, if you like, and serve.

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