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Potato Soup by

Tags: onion, kale, potato, thyme, rosemary, greengarlic


Veggie Box Green Garlic (only white and light green
1 cup of diced Veggie Box onions
2 Tbs butter
4 cups vegetable broth
Veggie Box potatoes, peeled and cubed (a pound and a half)
Veggie Box kale leaves
1 teaspoon sea salt, less or more to taste
1 sprig of fresh thyme
1 sprig of Veggie Box rosemary
1 bay leaf
Sprinkle of Tabasco sauce or other red chili sauce
White or black pepper to taste


Cut off the roots of the green garlic. Cut off the tough dark green tops and discard (either compost or freeze for making stock). Slice the white and light green parts of the garlic. Melt butter on medium heat in a 3 to 4 quart thick- bottomed pot. Add the diced onions and minced garlic, stir to coat with the butter. Cover the pot and lower the heat to low, cook for 10 minutes until softened. Add the broth, diced potatoes, kale, bay leaf, rosemary, thyme, and a teaspoon of salt to the pot. Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through. Remove and discard the bay leaf, thyme sprig, and rosemary sprig. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be smoother. Add a few dashes of Tabasco to taste. Add freshly ground pepper and more salt to taste.

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