Dine with Autumn: Spicy Red Potato & Kale Soup

When the fog rolls in, my mind starts drifting to soup. Brothy, spicy bowls of deliciousness: chicken noodle, thai peanut, roasted lentil, you name it!  This recipe is one of my favorites, it’s so simple and fast to prepare, you really can’t get it wrong. The ingredients are healthy and appeal to even the most discerning of palates. (read: my 14 month old likes it) Plus it’s a great way to make use of that leftover roasted chicken you served for dinner last night.

Spicy Red Potato & Kale Soup
Time: 20 min (we’re not counting the 60 min to cook your stock)
Serves: 2-3

  • Roasted Chicken (partial/leftover is fine) – meat removed from bones
  • 1 small yellow onion – diced
  • 3 carrots – 1 inch rounds
  • 5 medium red potatoes – cubed
  • 1 bunch of kale – de-stemmed and chopped
  • 2 cloves garlic – crushed
  • bay leaves – handful
  • 2 cubes chicken bouillon
  • dried chili pepper flakes

In your stock or soup pot, bring 6-7 cups of water to a boil. Add your carrots, onions, bouillon, bay leaves and everything from your roasted chicken leftovers except the good meat. Stick that back in the fridge. Once the mixture is simmering, cover your pot and let it cook on low for around 60 minutes. While it’s cooking you can chop the potatoes and prepare your oh-so-healthy kale.  After 60 minutes has passed, strain all the leaves, bones and extraneous chicken parts out of your stock and toss them. (disclaimer: chefs and other serious cooking pro’s cook their stock for several hours to reach that extra rich and flavorful destination. But we’re not trying to be chefs here, right?)

So once you have your basic stock, add in the cubed potatoes and let them simmer on low for roughly 15 min. Then add your chopped kale, chicken and crushed garlic. Let those simmer together for 5 minutes and then remove from heat. Serve bowls with a dash of chili pepper flakes and a hunk of crusty bread. Voila!


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